3 (8 oz.) pkgs. cream cheese
1/2 c. lemon juice
2 cans cherry pie filling
2 cans condensed milk
2 tbsp. vanilla

CRUST:

3 c. graham crackers, crushed
1 tbsp. cinnamon
1/3 c. butter, melted
2 tbsp. sugar

Prepare crust 1 hour in advance of making filling. Mix all 4 crust ingredients together; separate into 2 (9 inch) deep dish pie pans. Press into pans and refrigerate for 1 hour. Soften cream cheese; add milk, vanilla and lemon juice. Whip until smooth. Pour equal parts into the 2 prepared pie pans. Chill for 4 hours. Add cherry pie filling on top and chill for an additional 3 hours.