Categories: Pies, Desserts 
      Yield: 8 servings 
  
-----------------------------------CRUST----------------------------------- 
      1    Unbaked 9" Pie Shell 
 
----------------------------------FILLING---------------------------------- 
      2 cn Pitted red tart cherries 
           16 oz size, reserve liquid 
    1/2 c  Sugar 
      1 tb Cornstarch 
    1/4 c  Liquid drained from cherrie 
      1 ts Lemon juice 
    1/8 ts Almond extract 
 
----------------------------------TOPPING---------------------------------- 
  1 1/2 pk 8 oz size cream cheese 
    1/2 c  Sugar 
      2    Eggs 
    1/2 ts Vanilla 
  
  1. Heat oven to 425 degrees. 2. For filling, drain cherries, reserving the 
  1/4 cup liquid. Combine sugar and starch in large bowl, lemon juice and 
  almond extract. Stir in cherries. Spoon into unbakes pie shell. 3. Bake at 
  425 degrees F. for 15 minutes. 4. For topping, combine cream cheese, sugar, 
  eggs and vanilla in bowl. Beat with electric mixer until well blended. 
  Spoon over hot cherry filling. Reduce oven temperature to 350 degrees. Bake 
  for 25 minutes. Cool to room temperature before serving.