CHERRY CHEESE PIE 2

      Title: CHERRY CHEESE PIE 2
  Categories: Cheese, Desserts, Fruits, Pies
       Yield: 6 Servings
  
 MMMMM------------------BROWN SUGAR GRAHAM CRUST-----------------------
   1 1/2 c  Graham Cracker Crumbs; *
     1/4 c  Brown Sugar; Firmly Packed
     1/3 c  Butter or Margarine; Melted
 
 MMMMM--------------------------FILLING-------------------------------
       8 oz Cream Cheese; Softened, PLUS
       3 oz Cream Cheese; Softened
     1/2 c  Sugar
     1/2 ts Vanilla
       2    Egg Whites; Stiffly Beaten
      16 oz Cherries; Pie, In Water
            Red Food Coloring
     1/4 c  Sugar
       1 tb 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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