1 1/2 c. graham cracker crumbs
3/4 stick butter, melted
1/2 tsp. cinnamon
2 eggs
2 (8 oz.) pkgs. cream cheese
1 c. sugar
1 tsp. vanilla
Shake of salt
1 can blueberry pie filling

Mix together: 3 tbsp. sugar

Press cracker crumbs, melted butter and cinnamon into 9 x 13 inch pan. Beat eggs, cream cheese, sugar, vanilla and salt well. Pour onto crust, top with pie filling, over this spread whipped cream. Refrigerate about 12 hours. Cherry filling can be used instead of blueberry.