1 c. sugar, divided
1/3 c. butter
1 1/2 c. graham cracker crumbs
3 (8 oz.) pkg. cream cheese
4 eggs
1 tsp. vanilla
2 (21 oz.) cans pie filling (red raspberry, blueberry or cherry)

Preheat oven to 325 degrees.

Crust:

In medium saucepan place butter and 1/4 cup sugar. Melt butter stirring constantly. Add crumbs. Stir well and then press evenly into bottom of a 13 x 9 baking pan. Carefully spoon pie filling over crumb mixture.

For topping:

Beat cream cheese and 3/4 cup sugar. Add eggs and vanilla. Beat until smooth. Pour over filling. Bake 45 to 50 minutes until just set. Cool then chill until cold.