In a medium-size bowl, beat softened cream cheese until light and fluffy. Gradually stir in milk until thoroughly blend. Stir in lemon juice and vanilla. Turn into crust. Refrigerate 2 to 3 hours.
For the cherry topping, get a can of cherry pie filling, and place it in a medium sized saucepan. Add cornstarch to water, stir well, and mix cornstarch and water into the pie filling. Stir in 1/2 cup sugar into the pie filling. Cook over medium heat until the sauce thickens a bit. When cooled spoon over the cheese pie. Be sure to store this cheesecake in the refrigerator.
So there you have it, another recipe for cream cheese. So far we have had it as an appetizer, main dish, dessert, and even how to make cream cheese from scratch.