1 (9-inch) graham cracker crust (make according to directions on the box)
1 (8 oz.) pkg. Philadelphia cream cheese
1 can Eagle Brand sweetened condensed milk
1/3 c. fresh lemon juice
1 tsp. vanilla
1 can Oregon cherries

In a medium bowl, beat softened cream cheese until light and fluffy. Add condensed milk and blend thoroughly. Stir in lemon juice and vanilla. Pour into crust and chill 2 hours.

Meanwhile, make topping using 1 can Oregon cherries. Drain off juice and thicken it with cornstarch as needed. Add sugar to taste. Chill topping so that it thickens and will not run. Before serving, spread it over the pie.