Cream Cheese Pie

Crust:
1 1/2 C. graham cracker crumbs
3 T. sugar
6 T. butter
1 t. cinnamon

Press into pie pan.

Filling:
8 oz cream cheese
1 can sweetened condensed milk
1/3 c lemon juice
1 t. vanilla

Cream the cream cheese and milk together Add lemon juice and vanilla. Refrigerate 3 hours then pour in pie shell.