2 lbs. cream cheese
1 1/2 c. granulated sugar
4 eggs, beaten lightly Juice of 1/2 fresh lemon
1/4 lb. melted butter
1 tsp. vanilla
3 tbsp. flour
3 tbsp. cornstarch
1 pt. (lb.) sour cream
Graham cracker crust
1 can cherry pie filling

Cream all cheese together; add sugar gradually. Add eggs and beat into cheese mixture well. Add lemon juice, vanilla, butter, flour, and cornstarch. Beat all until smooth. Stir in sour cream.

Make graham cracker crust according to package directions. Grease a 9-inch spring-form pan. Add a strip of aluminum foil to point of closure so moisture can't escape. Add graham cracker crust.

Pour batter into pan and bake at 325 degrees for 1 hour; then turn off oven. DO NOT OPEN OVEN -LEAVE CAKE IN OVEN FOR 2 MORE HOURS.

Remove from oven and let cool 1/2 hour. Then remove sides from pan. When thoroughly cooled, add cherry pie filling to top of cake.