2 packages of graham crackers or 2 packages of tennis buscuits
½ cup (1 stick) butter or margarine
230g of cream cheese (softened)
1 can sweetened, condensed milk
3 tablespoons lemon juice
1 can of blueberry or cherry pie filling or preserve
Crush the graham crackers or tennis buscuits
Put cracker crumbs into a medium-sized bowl and pour melted butter/margarine over the crumbs.
Press into an ungreased pan.
Use an electric mixer to beat the cream cheese and sweetened condensed milk until smooth (a minute or two).
Add the lemon juice and egg and beat on high speed for another minute.
Pour the batter over the graham cracker crust.
Drop the canned pie filling into the batter by spoonfuls at evenly-placed intervals.
Bake at 180C for 55 minutes.
Allow to cool completely before cutting.
Store in the refrigerator.