Cherry Cheesecake Pie
Pie Crust:
2 2/3 C. flour
1 t. salt
1 C. Crisco shortening
8 T. cold water
Mix flour and salt together. Cut in Crisco with pastry blender or two knives. Blend until pea size pieces; sprinkle in water. Mix until forms a ball. Roll dough into circle.
Filling:
2 (16 oz.) cans pitted red tart cherries in water (drained, saving 1/4 C. juice)
1/2 C. sugar
1 T. cornstarch
1 t. lemon juice
Combine cherries, 1/4 cup reserved juice, sugar and cornstarch and lemon juice. Put into pie shell. Bake at 425° F. for 15 minutes.
TOPPING:
2 (8 oz.) pkgs. cream cheese
1/2 C. sugar
2 eggs
1/2 t. vanilla
While cherry mixture is baking: Combine cream cheese, sugar, eggs and vanilla; beat at medium speed until smooth. Spoon over hot cherry mixture. Lower heat in oven to 350° F. and bake for 30 minutes. Cool to room temperature, then chill.
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