1 1/4 cups graham cracker crumbs

1/4 cup melted butter

1 (eight-ounce) package cream cheese, softened

1/2 cup sugar

1 tablespoon lemon juice

1/2 teaspoon vanilla

1/4 teaspoon salt

2 eggs

1 cup lite sour cream

2 tablespoons sugar

1/2 teaspoon vanilla

1 can cherry pie filling

Combine crumbs and butter; press into an eight-inch pie plate coated with cooking spray. Beat cream cheese, 1/2 cup sugar, lemon juice, vanilla and salt until fluffy. Add eggs one at a time. Pour filling into crust. Bake at 325 degrees for 25-30 minutes.

Combine sour cream, 2 tablespoons sugar and vanilla. Spoon over top of pie. Bake 15 minutes longer. Cool. Spread cherry pie filling on top.

NOTE: Lichtsinn uses Splenda Bake and sugar-free cherry pie filling.