Cherry Cheesecake II
1 ready-crust graham cracker shell
1 pkg. (8 oz.) cream cheese, softened (see note)
1 can (14 oz.) sweetened condensed milk
1 teaspoon vanilla
1/3 cup ReaLemon lemon juice
1 can (21 oz.) cherry pie filling
Beat cheese in mixer bowl until fluffy. Gradually beat in milk until smooth. Stir in lemon juice and vanilla. Pour into pie shell. Chill 3 hours or until set. I make it the night before I need it and let it set overnight, find it easier to slice. Top with chilled pie filling before serving. Refrigerate leftovers.
Note: I cut up the cream cheese into small chunks and then microwave for about 40-50 seconds on High to soften.