1 1/4 c. graham cracker crumbs
1 1/4 c. butter, melted
1/4 c. sugar

FILLING:

1 (8 oz.) pkg. cream cheese
1 (15 oz.) can Eagle Brand
1/3 c. lemon juice
1 tsp. vanilla extract
1 can cherry pie filling

CRUST: Mix and press into a 9-inch pan. Bake at 350 degrees for 5 to 7 minutes. Cool.

FILLING: Beat room temperature cream cheese until fluffy. Gradually add Eagle Brand, stirring until well mixed. Add lemon juice, vanilla extract, stir until well mixed. Turn into prepared crust. Chill. Top with cherry pie filling before serving.