1 1/2 c. graham cracker crumbs
3 tbsp. sugar
1 1/2 tsp. cinnamon
1/3 c. butter, melted
16 oz. cream cheese, softened
2 eggs, well beaten
3/4 c. plus 2 tbsp. sugar
2 tsp. vanilla
1/4 tsp. salt
1 tsp. fresh lemon juice
2 c. sour cream
4 tbsp. sugar
2 tsp. vanilla

Thoroughly mix the first 4 ingredients to make crust. Press this mixture into the bottom of a 9 x 9 inch glass oven proof dish. Freeze overnight.

Next Day: Combine the next 6 ingredients and mix until creamed. Pour this mixture over the frozen crust and bake at 350 degrees for 18 minutes.

Meanwhile, mix the sour cream, sugar and vanilla. Remove the cake from the oven, pour the sour cream mixture over the baked cake, and return it to the oven to bake 5 more minutes. Chill several hours. Serve with warm cherry topping.

CHERRY TOPPING:

3/4 c. sugar
1 tbsp. flour
1 egg, beaten
Red food coloring
1 can pie cherries