CRUST:

1/4 lb. butter
6 tbsp. sugar
2 eggs
2 1/4 c. flour
1 tsp. baking powder
1 (24 oz.) jar cherry pie filling

FILLING:

2 (8 oz.) pkgs. cream cheese, softened
1 1/4 c. sugar
1/2 c. flour
4 eggs
1 tbsp. real lemon
3 c. milk

CRUST: Cream butter and sugar. Beat in eggs. Add flour and baking powder. The consistency should be dough like. Spread in bottom and up the sides of a 13"x9"x2" pan.

Spoon 1 jar cherry pie filling over crust.

Beat first 3 ingredients of filling to combine. Beat in eggs and lemon juice and gradually add milk. Ladle the filling carefully over pie filling. Sprinkle with cinnamon. Bake at 300 degrees for 1 1/2 hours. Cool before refrigerating. (NOTE: Filling is very runny. Pour filling in very close to oven because it is very hard to handle.)