Ingredients
3 cups crisp rice cereal
1/2 cup butter
1/4 cup sugar
1/2 tsp. cinnamon
1 cup sour cream
2 tbsp. sugar
4 pkg. (3 oz. each) cream cheese, softened
2 eggs
1 tsp. vanilla
1/3 cup sugar
2 tsp. lemon juice
1 can (1 lb. 5 oz.) cherry pie filling

Directions
Measure cereal and crush to 1-1/2 cups. Set aside. Melt butter in a small pan over low heat. Remove from heat and stir in the 1/4 cup sugar and the cinnamon. Add crushed cereal and mix well. Using the back of a spoon, press mixture evenly and firmly around sides and bottom of a 9-inch pie pan. Set aside.

In a small mixing bowl, mix together sour cream and the 2 tablespoons sugar. Set aside. In a large mixing bowl beat cream cheese until smooth. Add eggs, vanilla, the 1/3 cup sugar and 1 teaspoon of the lemon juice. Beat until well combined. Pour mixture into crust.

Bake at 375 degrees for about 20 minutes or until set. Remove from oven. Spread sour cream mixture over top of pie. Return pie to oven and bake for another 5 minutes. Remove from oven and cool.

In a small mixing bowl mix pie filling with the remaining teaspoon of lemon juice. Spread over top of cooled pie. Refrigerate until thoroughly chilled.