CRUST:

1 1/2 pkgs. graham crackers
1/4 lb. butter

Crush crackers into crumbs (2 cups crumbs). Melt butter. Stir into crumbs and press crumb mixture onto bottom and sides of a 10-inch springform pan. Bake in preheated 350 degree oven for 5 minutes.

FILLING:

3 (8 oz.) pkgs. cream cheese
4 eggs
2 c. sugar
1 tsp. lemon juice
1 tsp. vanilla
1/2 pt. sour cream
1/2 pt. heavy cream
1 (1 lb. 5 oz.) can cherry or blueberry pie filling

Beat cream cheese well. Add eggs, one at a time, beating after each egg. Add remaining ingredients and beat until smooth. Pour filling into pan and bake in preheated 350 degree oven 55-60 minutes. Center will be loose.

REFRIGERATE OVERNIGHT. Cake will rise above top of pan while baking but will sink in center as it cools and sets. It is supposed to do this. Before serving, spoon the pie filling into sunken center.