SWEETHEART CHERRY DESSERT

SWEETHEART CHERRY DESSERT

1 c. Graham cracker crumbs
1/3 c. Granulated sugar
2 tbsp. Finely chopped pecans
1/2 stick (1/4 c.) melted butter

Combine crumbs, pecans, butter and sugar. Mix well. Press on Bottom of buttered 8 or 9 inch springform pan (sides Removed). Bake for 8 minutes at 350 degrees. Cool. Attach Sides of pan to bottom; line with strips of wax paper. Set Aside.

FILLING:

1 pkg. (8 oz.) cream cheese
1 pkg. (3 oz.) cream cheese
1 1/3 c. Confectioners''s sugar
1 tsp. Vanilla
3/4 c. Coarsely chopped pecans
1 c. Whipping cream (whipped)

Allow the cream cheese to stand at room temperature to Soften, about 1 hour. Beat until creamy; add vanilla and Sugar. Stir until creamy and soft. Spread over baked crust.
Sprinkle chopped nuts over cream cheese mixture. Chill.
Spread whipped cream over nut mixture. Chill.

TOPPING:

1 can (21 oz.) cherry pie filling (divided)
1 tbsp. Plus 1 tsp. Cognac (optional)

Combine pie filling with cognac; blend thoroughly. Spoon Half of the topping mix over dessert; set aside remainder To spoon over individual servings, if desired. Chill 4 Hours or longer. Remove sides of pan at serving time.
Serves 8 to 10.