Sounds good....why not?
Linda C

Sounds good to me too. I have this recipe from a restaurant we use to go to when we lived in Grand Rapids 25 years ago. The owner was generous enough to share a couple of his recipes with me.

Home Cookin 4.9 Chapter: Recipes From Thibeault's Table

Shire House Cream Cheese Pie
============================
have had this recipe for over 25
years. It was given to my by the
owners of
the Shire House Restaurant which was
just outside of Grand Rapids, Michigan
The restaurant has been gone for
many years. The orginal recipe calls
for
poached pears but I have used
strawberries as well as apricots
1 8 oz cream cheese
1 cup whipping cream
1 French Pie Crust (Pate Sucree)
Honey
sugar
vanilla
6 poached pear halves (substitute other fruit)
orange liqueur
Apricot Preserves
. Poach Pears or apricots in 1 cup sugar to 2 cups water with 1 tablespoon of
lemon added. Cook until tender and cool. Prepare and bake pie crust. Cool
Whip cream cheese with 3 to 5 tablespoons of honey (to taste). Whip cream
with sugar (again to taste) Add vanilla. Fold cream into cheese and add to
cold pie crust. Decorate with pears and brush with orange liqueur.

I make this with canned blackberry pie filling -- super easy, never fails.

Blackberry Cheese Pie

8 oz cream cheese
¼ c. sugar
1 egg
1 T. lemon juice

21 oz can blackberry pie filling
9" unbaked pie shell

Beat cream cheese until fluffy. Add sugar and beat well. Add lemon juice and egg and beat until smooth. Pour into pie shell and bake at 350 for 15 minutes.
Spread filling over cheese mixture. Raise heat to 400 and bake another 20 minutes, or until crust is brown.

Thank you everyone!