Desserts
| Amount | Measure | Ingredient |
|---|---|---|
| If possible, | leave all ingredients for 3 | |
| hours at | room temperature. | |
| CRUST | ||
| 1 cup | graham cracker crumbs | |
| 3 tbsp. | sugar | |
| 1/4 tsp | cinnamon | |
| 4 tbsp | butter or margarine -- melted | |
| FILLING | ||
| 1 1/2 | lb. | cream cheese (3 large) |
| 3/4 cup | sugar | |
| 3 | eggs | |
| 1 tbsp. | lemon juice | |
| dash | salt | |
| TOPPING | ||
| 1 cup | sour cream | |
| 1 tsp. | vanilla | |
| 2 tbsp. | sugar | |
| 1 can | pie filling |
For crust: Mix crumbs, sugar and cinnamon together. Blend in butter. Pressmixture into bottom of springform pan. For filling: Beat cheese until soft and smooth. (Electric beater) Add eggs 1 at atime, beating well. Stir in lemon juice and salt. Pour over crumbs. Bake at 375°for 30 minutes. For topping: Blend sour cream, vanilla, sugar. Spread over cheesecake. Bake at475° for 10 minutes. (Be careful not to burn) Cool. Then put on pie filling.Refrigerate for several hours. Remove from refrigerator 1 hour before serving. Mr. Sredl was our neighbor in Illinois. Raspberry pie filling is my favorite, but strawberry or blueberry are good, too.