3 c. Kellogg's Rice Krispies cereal
1/2 c. reg. butter
1/4 c. sugar
1/2 tsp. cinnamon
1 carton (8 oz. or 1 c.) dairy sour cream
2 tbsp. sugar
4 pkg. (3 oz. each) cream cheese, softened
2 eggs
1 tsp. vanilla flavoring
1/3 c. sugar
2 tsp. lemon juice
1 can (1 lb. 5 oz.) cherry pie filling

Measure Rice Krispies cereal. Crush 1 1/2 cups. Set aside.

Melt butter in small saucepan over low heat. Remove from heat. Stir in the 1/4 cup sugar and the cinnamon. Add crushed cereal. Mix well. With back of spoon, press mixture evenly and firmly around sides and in bottom of 9 inch pie pan to form crust. Set aside.

In small mixing bowl, mix together sour cream and the 2 tablespoons sugar. Set aside.

In large mixing bowl, beat cream cheese until smooth. Add eggs, vanilla, the 1/3 cup sugar and 1 teaspoon of the lemon juice. Beat until well combined. Pour mixture into crust. Bake in 375 degree oven for about 20 minutes or until set. Remove from oven. Spread sour cream mixture over top. Return to oven. Bake 5 minutes longer. Remove from oven. Cool.

In small mixing bowl, mix pie filling with the remaining 1 teaspoon lemon juice. Spread over top of cooled pie. Refrigerate until thoroughly chilled. Yield: 1 (9 inch) pie.