Cherry Lemon Cheesecake Pie

Graham cracker crust:

• 2 cups graham cracker crumbs 
• ¼ cup butter
• ¼ cup sugar 

1. Mix well and press into pie plate.

Filling:

• 8 oz. cream cheese, soft 
• 14 oz. sweetened condensed milk
• 1/3 cup lemon juice 
• 1 tsp. vanilla 
• 21 oz. cherry pie filling, chilled

1. Beat cream cheese until fluffy, gradually beat in milk until smooth. 
2. Stir in lemon juice and vanilla. 
3. Pour into crust. 
4. Chill 3 hours. 
5. Top with cherry pie filling and chill and serve.