Unbaked Cherry Cheesecake

This is the one that started it all - I used to make this when I was a kid - the recipe is from the back of the Eagle Brand milk can. I still like it too. You can use other pie or fruit toppings as desired.

Crust:
1/3 cup butter, melted
1 1/4 cups graham wafer crumbs
1/4 cup sugar

Filling:
1 package (8 oz.) cream cheese, softened
1 can sweetened condensed milk (Eagle Brand, 300ml)
1/3 cup lemon juice
1 teaspoon vanilla
1 can cherry pie filling

Crust:
Combine butter, graham wafer crumbs and sugar. Press into a 9" pie plate.

Filling:
In a medium mixer bowl, beat cream cheese until light and fluffy.

Gradually stir in sweetened condensed milk until thoroughly blended. Stir in lemon juice and vanilla. Pour into crust.

Chill 2 to 3 hours (or overnight). Top with cherry pie filling before serving.