Cherry Torte

Method

1. In bowl mix together graham cracker crumbs, 3/4 cup sugar and butter; pat into bottom of shallow, full-size steamtable pan. This could also be done in individual graham cracker crust-lined tart shells.
2. In mixing bowl whip softened cream cheese and 1 1/2 cups sugar together until smooth. Add eggs, one at a time, beating well after each addition. Mix until smooth.
3. Pour cream cheese mixture over crumb layer in pan and spread out top evenly. Bake in 350°F oven for 35-40 minutes or just until firm. Remove from heat and cool to room temperature.
4. Spread Pie Filling evenly over top. Cover and refrigerate at least 4 hours before cutting into 24 portions to serve.
   
   **LUCKY LEAF/MUSSELMAN'S Lemon, Peach or Blueberry or LUCKY LEAF Pineapple or Apricot Pie Fillings can be substituted for Cherry Pie Filling.