Fruit-Topped Cheese Pie

8 servings

Graham Cracker Crust
11/2 cups graham cracker crumbs (about 18 graham crackers)
1/4 cup sugar
1/2 teaspoon cinnamon
5 tablespoons butter or margarine, melted and cooked

Filling
2 packages (8 oz) cream cheese, softened
2/3 cup sugar
1 teaspoon vanilla
2 eggs
1/2 cup dairy sour cream
1 can Solo or 1 jar Baker Apricot, Blueberry, Pineapple, Strawberry, or Cherry filling

Preheat oven to 350° F. Grease 9-inch pie plate or springform pan and set aside.

Stir cracker crumbs, sugar, and cinnamon in medium-size bowl. Add melted butter and stir until blended. Press crumb mixture onto bottom and up side of prepared pie plate. Bake 8 to 10 minutes. Cool completely on wire rack.

To make filling, beat cream cheese in medium-size bowl with electric mixer until smooth. Add sugar, vanilla, and eggs, and beat until well blended. Beat in sour cream just until mixed. Pour into prepared crust.

Bake 30 to 35 minutes or until center of pie is set. Cool completely on wire rack. Spoon apricot filling over cooled cheese pie. Refrigerate 3 to 4 hours or until ready to serve.