Cherry Cheesecake

Graham Cracker Crust:  Either purchase a graham cracker Keebler crust in a package from the grocery store.  Or make it from scratch by:

• Combining by hand 1 Cup graham cracker crumbs with
• 3 Tablespoons of Granulated Sugar and
• ¼ Cup softened butter.
• Press the crust mixture into a 9-inch pie dish.

Pie Filling:

• One 8-oz. Pkg. Cream Cheese
• ½ Cup Granulated Sugar 

Beat the above ingredients together until very creamy.
Then add 2+ Cups of Cool Whip to the creamy mixture and beat again until well blended.
Pour the filling on top of the graham cracker crust.

Topping:

• Open a can of Lucky Leaf (or any other name) Cherry pie filling.  Pour it into a small bowl.  Add 1/2 teaspoon of Almond extract.  Mix until flavoring is blended in.  If you plan to serve the cherry pie in three or four hours after refrigeration, pour the topping directly on top of the filled pie.  Cover the pie and refrigerate.  Or put the topping in a plastic bowl that has a tight-fitting lid and refrigerate it separately.  This is especially helpful when you must keep it overnight and travel. 
• Other options for toppings include:  Blueberry pie filling (no almond extract is needed), Crushed pineapple, etc.