1/4 c. butter
2 tbsp. sugar
1/8 tsp. salt
1 egg yolk
3/4 c. flour
1/4 c. ground almonds
1 (8 oz.) pkg. cream cheese
1/3 c. sugar
1 lg. egg
1/8 tsp. cinnamon
1 can cherry pie filling (may be substituted for blueberry)

Cream butter, sugar, and salt together. Beat in egg yolk. Add flour and almonds and blend. Use an 8 x 11 inch cake pan. Press pastry on bottom and up sides. Chill. Beat cream cheese until smooth. Add sugar, egg, and cinnamon; beat until fluffy. Pour into chilled pastry. Bake at 425 degrees for 15 minutes or until filling sets and pastry browns. Cool. Spoon cherry pie filling over top of cheese. Chill until time to serve.