• 3 c. Rice Crispies, crushed
• 1/4 c. sugar
• 1/2 tsp. cinnamon
• 1/2 c.butter, melted
• 4 (3 oz.) pkgs. cream cheese, softened
• 2 eggs
• 1 tsp. vanilla
• 1/3 c. sugar
• 1 tsp. lemon juice
• 1 (8 oz.) sour cream
• 2 Tb. sugar
• 1 (1lb. 5 oz.) can cherry pie filling
• 1 tsp. lemon juice

1. In a bowl combine the Rice Crispies, 1/4 c. sugar and cinnamon with the butter. Mix well. Press firmly in a 9-inch pie pan to form a crust and set aside.
2. In a large bowl, beat the cream cheese until smooth. Add the eggs, vanilla, 1/3 c. sugar and 1 tsp. lemon juice, mixing until well combined. Pour the mixture into the crust. Bake at 375º for approximately 20 minutes, or until set. Meanwhile, in a small bowl stir together the sour cream and 2 Tb. sugar. Remove the pie from the oven and spread the sour cream mixture over the top. Return to the oven, bake for an additional 5 minutes. Remove the pie from oven and allow to cool. In a bowl combine the pie filling and the remaining 1 tsp. lemon juice. Mix well. Spread the mixture over the top of the cooled pie. Refrigerate for a few hours prior to serving.
3. I think any flavor pie filling would be good on this. I'm not sure why the lemon juice is added to the pie filling. I did eliminate that step. I like cherry pie filling to taste like cherries. Somehow the tang of the lemon doesn't work for me with cherry pie filling. Do yourself a favor, though, and try this crust!! Did you get how much I like this crust?

I was really intrigued by the crust for this pie! It is absolutely wonderful!!! I may never make boring old graham cracker crust ever again!! This is a delightfully different alternative!!