no bake cherry cheesecake

My family loves cheesecake. All kinds. Then I married HF, who is a major cheesecake man. My mom made this no bake cheesecake often through the years. Probably because it was so easy. I think she got it originally from the back of an Eagle Brand can of sweetened condensed milk. I've changed it a little by doing one thing. I leave the vanilla out. I think it's so much better without. I also am a brand snob sometimes. I use Philadelphia cream cheese, Eagle Brand sweetened condensed milk, and I always use juice from a real lemon. Makes a difference in my opinion. Especially the lemon juice. Watch out, this is super rich and sweet!

1 (8oz.) package of cream cheese, softened
1 can of sweetened condensed milk
1/3 cup fresh lemon juice
graham cracker pie crust
1 can cherry or blueberry pie topping

Let cream cheese sit out until softened. Mix with beaters until smooth. Add can of sweetened condensed milk. Mix until completely smooth. Add lemon juice and mix completely. Pour into graham cracker crust and refrigerate for several hours. I usually refrigerate overnight. When ready to serve, spread can of pie topping over entire surface. Cut into wedges and serve.