CREAMY CHEESE PIE

3 cups Kellogg’s Rice Krispies cereal
1/2 cup regular margarine or butter
1/4 cup sugar
1/2 teaspoon ground cinnamon
1 (8 oz.) carton dairy sour cream (1 cup)
2 tablespoons sugar
4 pkgs. (3 oz. each) cream cheese, softened
2 eggs
1 teaspoon vanilla flavoring
1/3 cup sugar
2 teaspoons lemon juice, divided use
1 (21 oz.) can cherry pie filling (for the topping)

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

Melt margarine 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 oven at 375 degree F 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.

Makes 1 (9-inch) pie
From: Recipelink.com
Source: Recipe pamphlet: Don't let it sit in your cupboard, Kellogg Company, 1976