Cherry cream cheese pie

Let cream cheese thaw to room temperature. Mix with beater or whisk until smooth texture. Add milk very slowly and gradually as you mix cream cheese. Add vanilla and lemon juice and continue mixing until thoroughly smooth and creamy. Poor mixture into pie crust, filling up to about a half inch of top of crust.
Place in refrigerator over night or 12 hours. Make the mixture is firm to the touch. At this point add the cherry's, filling top of pie.
The remaining cream cheese mixture and cherries can be poured into small pie crust or pudding bowl if no pie crust is suitable. Always make sure the cream cheese mixture is firm before adding cherries.

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