Ingredients

Instructions

  1. Preheat oven to 350°F.
  2. Place graham crackers little by little into food processor or blender until they are crumbs.
  3. Add melted butter to graham cracker crumbs little by little until crumbs become firm.
  4. Use a little left over butter on 9" pie pan to make sure crust doesn't stick.
  5. Add crumbs to pan and firmly press into the shape of the pan. Make sure the edges of pan have crust.
  6. Place in oven for 5-10 minutes depending how crispy you want the crust.
  7. Meanwhile, put cream cheese and eggs in blender. Blend.
  8. Once creamy and mixed, add sweetened condensed milk and vanilla extract. Blend again until well mixed and creamy.
  9. Pour mixture into crust. Make sure edges are not fully covered by mixture.
  10. Place cheesecake back in oven and bake for 40-45 minutes.
  11. Once cheesecake is done, let cool. Once cool, add the cherry pie filling as topping to the cheesecake! I would suggest putting in the fridge for a few hours cause it tastes even better cold (thanks Brooke!) And try not to eat the whole thing! ;).