Crust:
1-1/4 cups graham cracker crumbs
1/4 cup sugar
6 tablespoons butter or margarine
3/4 teaspoon cinnamon

Filling:
2 lbs. cream cheese (4-8oz. pkgs.)
1/4 teaspoon salt
1 cup sugar
4 eggs
1-1/4 tablespoon lemon juice

Topping:
2 cups sour cream
1/4 cup sugar
1 teaspoon vanilla

Need: 10" springform pan
Oven: 350°F for 1 hour; 475°F for 15-20 min.

Crust:  Mix all ingredients together and press into 10" springform pan.

FILLING:  Combine salt, sugar, eggs and lemon juice and beat till smooth.
Set aside in large bowl add 1 package of cream cheese at a time and cream
till smooth.  Gradually add egg mixture and beat till it is mixed well.
Pour into springform pan and bake at 350°F about 1 hour. (Put foil
under pan to catch drippings.)

Spread topping on top and bake at 475° for 15-20 minutes.  Refrigerate for
at least one hour before serving.  Top with cherry or blueberry pie
filling if desired.

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