Peachy Cheese Cake - cooking recipe

Ingredients

1 pkg. graham cracker crumbs
2 Tbsp. sugar
1/2 tsp. cinnamon
1/3 c. melted oleo
1 (8 oz.) Philadelphia cream cheese
1 can Eagle Brand condensed milk
1/3 c. lemon juice
1 tsp. vanilla extract
1 can (1 lb.) sliced peaches, well drained

Preparation

Make in 9-inch pie plate.
Blend crumbs, sugar, cinnamon and oleo.
Set aside 2 tablespoons of crumbs. Evenly line bottom and sides of pie plate, refrigerate.
Let cream cheese soften.
Beat cream cheese until fluffy, gradually add condensed milk until blended.
Blend in lemon juice and vanilla.
Pour filling into chilled crust.
Arrange peaches on top.
Sprinkle with remaining crumbs.
Refrigerate at least 3 hours.