1 lb. cream cheese
2 oz. sour cream
2 oz. heavy cream
1 oz. Eagle Brand condensed milk
1/4 c. sugar + 1 tbsp.
1/2 tsp. vanilla extract
4 eggs, separated
1 tsp. flour
1 can cherry pie filling
1 crumb crust
8 inch spring form cake pan

Cream 1/4 cup sugar and cream cheese together until light and fluffy. Beat in 4 egg yolks. Blend well. Add sour cream, heavy cream, condensed milk and vanilla extract. Beat well. Add flour, beat well.

In a separate bowl, beat egg whites and 1 tablespoon sugar until stiff peaks are formed. Fold into cheese batter until well blended with a large spoon. Pour into prepared pan and bake for 40 minutes or until golden brown and center becomes firm. Cake will sink slightly while cooling. Add pie filling to top once cake has cooled. Refrigerate.