heeey :)
My birthday was last Wednesday, and I invited some friends and family over to celebrate. Of course, I needed pie :)

On Tuesday, me and my mom made two pies: a banoffee pie, and a cream cheese pie. Because I already posted a recipe for a banoffee pie, I decided to post a recipe for the cream cheese pie today.

Here’s what you need:
- 75 gr. butter
- 240 gr. Bastogne cookies
- 125 gr. white caster sugar
- 200 gr. cream cheese
- 8 gr. vanilla sugar
- 250 ml cream
- 430 gr. cherry pie filling
- 8 gr whipped cream stabilizer

This is what you need to do:
1. Melt the butter and crumble the Bastogne cookies. Mix them in a bowl. Then divide the mixture over the bottom of a cake/pie tin.
Let it cool down in the refrigerator, for at least 20 minutes.

2. Whip the cream cheese together with the white caster sugar airy.
Then whip the cream together with the vanilla sugar and the whipped cream stabilizer and mix it with the cream cheese mixture. Divide it equally over the bottom of the pie.

3. Divide the cherry pie filling over the pie. Let the pie stiffen for 1 hour in the refrigerator.

Enjoy :)
xx Luna