1 1/4 c. graham cracker crumbs
1/4 c. sugar
1/3 c. butter, melted
2 (8 oz.) pkgs. cream cheese, softened
1 (14 oz.) can Eagle brand sweetened condensed milk
3 eggs
1/4 c. Realemon lemon juice (from concentrate)
1 (8 oz.) container Borden sour cream, room temperature
1 (21 oz.) can cherry pie filling, chilled

Preheat oven to 300 degrees. Combine crumbs, sugar and butter; press firmly on bottom of 9-inch pan. In large mixer bowl, beat cheese until fluffy. Gradually beat in sweetened condensed milk until smooth. Add eggs and Realemon; mix well. Pour into prepared pan. Bake 50 to 55 minutes or until center is set; top with sour cream. Bake 5 minutes longer. Cool. Chill. Top with pie filling. Refrigerate leftovers.