Cherry Cheese Pie

FILLING
8 oz Cream Cheese; Softened, PLUS
3 oz Cream Cheese; Softened
1/2 c Sugar
1/2 ts Vanilla
2 Egg Whites; Stiffly Beaten
16 oz Cherries; Pie, In Water
Red Food Coloring
1/4 c Sugar
1 tb Cornstarch

* 20 Graham crackers, crushed, should give you this amount of crumbs.
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CRUST:

Combine the cracker crumbs, the brown sugar and butter in a small bowl,
blending well. Press into the bottom and up the sides of a 9-inch pie
plate.

FILLING:

Beat the two packages of cream cheese in a bowl using an electric mixer
set on medium speed, until smooth. Gradually add 1/2 cup of sugar and the
vanilla, blending well. Gently fold the stiffly beaten egg whites into
the cream cheese mixture. Pour into the brown sugar pie crust. Bake at
325 degrees F. for 25 minutes or until the filling is set. Cool on a wire
rack. Drain the cherries, reserving 1/2 cup of the juice. Combine the
reserved juice with a few drops of red food coloring, 1/4 cup of sugar,
and the cornstarch in a 2 quart saucepan. Cook over medium heat, stirring
constantly, until the mixture boils and thickens. Remove from the heat
and cool slightly. Arrange the cherries over the cheese filling, then
spoon the glaze over the cherries. Cover and chill for at least 1 hour in
the refrigerator or until the glaze is set. Serve cold.