CHERRY CHEESE PIE

      Title: CHERRY CHEESE PIE
  Categories: Cheese, Desserts, Fruits
       Yield: 6 Servings
  
       1 x  --brown sugar graham crust--
       1 tb ------------------------
   1 1/2 c  Graham cracker crumbs; *
     1/4 c  Brown sugar; firmly packed
     1/3 c  Butter or margarine; melted
       1 x  ----------filling-----------
       8 oz Cream cheese; softened, plus
       3 oz Cream cheese; softened
     1/2 c  Sugar
     1/2 ts Vanilla
       2 ea Egg whites; stiffly beaten
      16 oz Cherries; pie, in water
       1 x  Red food coloring
     1/4 c  Sugar
       1 ts Cornstarch
  
   *    20 Graham crackers, crushed, should give you this amount of
   crumbs. +++++++++++++++++++++++++++++++++++++++++++++++++++++++
   ++++++++++++++ ++++ CRUST: Combine the cracker crumbs, the brown
   sugar and butter in a small bowl, blending well. Press into the
   bottom and up the sides of a 9-inch pie plate. FILLING: Beat the two
   packages of cream cheese in a bowl using an electric mixer set on
   medium speed, until smooth. Gradually add 1/2 cup of sugar and the
   vanilla, blending well.  Gently fold the stiffly beaten egg whites
   into the cream cheese mixture. Pour into the brown sugar pie crust.
   Bake at 325 degrees F. for 25 minutes or until the filling is set.
   Cool on a wire rack.  Drain the cherries, reserving 1/2 cup of the
   juice. Combine the reserved juice with a few drops of red food
   coloring, 1/4 cup of sugar, and the cornstarch in a 2 quart saucepan.
   Cook over medium heat, stirring constantly, until the mixture boils
   and thickens. Remove from the heat and cool slightly.  Arrange the
   cherries over the cheese filling, then spoon the glaze over the
   cherries. Cover and chill for at least 1 hour in the refrigerator or
   until the glaze is set.  Serve cold.
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