10-INCH PIE CRUST:

2 2/3 c. flour
1 tsp. salt
1 c. Crisco shortening
8 tbsp. cold water

Mix flour and salt together. Cut in Crisco with pastry blender or two knives. Blend until pea size pieces; sprinkle in water. Mix until forms a ball. Roll dough into circle.

FILLING:

2 (16 oz.) cans pitted red tart cherries in water (drained, saving 1/4 c. juice)
1/2 c. sugar
1 tbsp. cornstarch
1 tsp. lemon juice

Combine cherries, 1/4 cup reserved juice, sugar and cornstarch and lemon juice. Put into pie shell. Bake at 425 degrees for 15 minutes.

TOPPING:

2 (8 oz.) pkgs. cream cheese
1/2 c. sugar
2 eggs
1/2 tsp. vanilla

While cherry mixture is baking: Combine cream cheese, sugar, eggs and vanilla; beat at medium speed until smooth. Spoon over hot cherry mixture. Lower heat in oven to 350 degrees and bake for 30 minutes. Cool to room temperature, then chill.