1 1/4 c. graham cracker crumbs
1/4 c. sugar
1/2 c. butter
2 eggs
1/2 c. sugar
1 tsp. vanilla
8 oz. pkg. cream cheese
Cinnamon
21 oz. can blueberry or cherry pie filling
2 tbsp. lemon juice

Preheat oven to 300 degrees. Mix graham cracker crumbs, 1/4 cup sugar and butter; press firmly and evenly in bottom of ungreased baking pan 9 x 9 x 2 inches. Beat eggs until thick and lemon colored; beat in 1/2 cup sugar, softened cream cheese and vanilla until smooth. Pour over crumb crust. Bake 30 minutes. Sprinkle cinnamon on top; cool. Stir lemon juice into pie filling; spread over cheesecake. Chill at least 8 hours.