1/4 c. butter (1/2 stick)
1 c. graham cracker crumbs
3 tbsp. sugar
1/4 tsp. nutmeg
2 (8 oz. each) pkg. cream cheese, softened
2/3 c. sugar
1/4 c. flour
2 tsp. vanilla
2 eggs
1 c. milk
1 (1 lb. 6 oz.) can cherry pie filling

Melt butter in a saucepan. Add crumbs, 3 tablespoons sugar, and nutmeg. Mix until blended. Press mixture in bottom of 9 or 10 inch springform pan (or 9 x 9 inch pan). Bake in a slow oven (325 degrees) for 10 minutes. Beat cream cheese in a mixing bowl. Add 2/3 cups sugar, flour, vanilla, and eggs. Beat until blended. Stir in milk. Pour over baked graham cracker base. Return to slow oven (325 degrees) and bake 40 minutes more. Cool. Cover with cherry filling. Chill. Remove sides of pan and place bottom on a flat cake plate. Cut into wedges to serve. Yields 8 servings.