1/3 c. butter
2 c. graham cracker crumbs
3 (8 oz.) pkgs. cream cheese, softened
5 eggs
1/2 tsp. vanilla
2 1/2 c. dairy sour cream
1/3 c. sugar
2 sprinkles of cinnamon
1 (21 oz.) can cherry pie filling

1. Place butter in 2 quart dish. Heat on full power for 1 to 2 minutes or until melted.

2. Blend in crumbs, sugar, and cinnamon. Press mixture lightly against bottom and sides. Cook on full power 1 to 2 1/2 minutes or until firm. Turn dish half turn halfway through cooking time.

3. Beat cream cheese until smooth. Beat in eggs, one at a time. Mix in vanilla until smooth or creamy. Pour over crust. Cook on cook level 4 for 35 to 45 minutes or until knife poked in center comes out clean. Turn dish half turn halfway through cooking time.

4. Combine sugar, cream and vanilla. Blend well. Pour mixture over cheesecake. Chill. Top with strawberries and blueberries.