CRUST:

2 c. graham cracker crumbs
1/4 c. sugar
3/4 stick butter, melted
Dash of cinnamon

FILLING:

4 eggs, separated
3/4 c. sugar
1 tsp. vanilla
3 (8 oz.) pkgs. cream cheese

TOPPING:

Blueberry & cherry pie filling

Mix crust ingredients and spread into greased springform pan. Save some crumbs for topping. Refrigerate pan for 15 minutes. Beat egg yolks, sugar, vanilla and cream cheese. Fold in beaten egg whites. Bake 40 minutes at 350 degrees. Cool 1/2 hour. Take remaining crumbs and make an "X" on top of cheesecake. Fill alternating quarters with blueberry and cherry pie filling. Bake 15 minutes at 350 degrees. Refrigerate.