2 tbsp. butter
1 c. graham cracker crumbs
1 tbsp. sugar
1/2 tsp. cinnamon

FILLING:

20 oz. cream cheese, softened overnight
1/2 c. half & half
1/2 c. heavy cream
1/4 c. sugar
1 1/2 tsp. vanilla
3 eggs
2 egg yolks

TOPPING:

1 (21 oz.) can cherry pie filling

To make crust, melt butter and combine in a large bowl with remaining crust ingredients. Blend well. Butter an 8 inch pan. Pour crumbs into pan and press firmly to coat the bottom. Chill.

Using mixer, beat cream cheese at low speed until fluffy. Gradually add half & half and heavy cream. Increase speed to high. Add sugar and vanilla. In a medium bowl, beat whole eggs and yolks on low speed. Combine with cream cheese mixture. Pour into chilled pan and bake in center of preheated oven for 50 minutes. Turn oven off. Let rest in oven with door ajar for 20 minutes. Cool on wire rack. Top with cherry pie filling and refrigerate.