2 c. graham cracker crumbs
1/2 c. butter, melted
1/4 c. chopped nuts (opt.)
3 (8 oz.) pkgs. cream cheese
1 1/2 c. sugar
5 eggs
3 tbsp. lemon juice
1 (1 lb. 8 oz.) can prepared pie filling (cherry, blueberry or apricot)

Mix graham cracker crumbs, butter and nuts in a 9"x13"x2" pan. Press firmly and evenly into the bottom of the pan. Beat cream cheese and sugar together until fluffy; add eggs, one at a time, beating well after each addition. Stir in the lemon juice. Pour filling over crumbs and bake at 350 degrees until set in the center, about 45 minutes. Cool. Spread the topping of choice over the torte and refrigerate until ready to serve. Serves 15 to 18.