1 1/4 c. graham cracker crumbs
1/4 c. sugar
1/3 c. vegetable shortening, melted
2 (8 oz.) pkg. cream cheese, softened
14 oz. can sweetened condensed milk (not evaporated)
3 eggs
3 tbsp. lemon juice
8 oz. container sour cream, at room temperature
21 oz. can cherry pie filling, chilled

Preheat oven to 300 degrees. Combine crumbs, sugar and shortening; press firmly on bottom of 9-inch springform pan.

In large bowl, beat cheese until fluffy. Gradually beat in sweetened condensed milk until smooth. Beat in eggs and lemon juice. Pour into prepared pan. Bake 45 minutes or until center is set; top with sour cream. Bake 5 minutes longer. Cool. Chill. Top with pie filling. Refrigerate leftovers.