1 (9 inch) prepared and frozen pie crust
1 (3 ounce) package cream cheese
1 1/2 cups white sugar
1 1/2 cups turkey gravy
1 (7 ounce) package cream cheese, at room temperature
2 eggs, beaten
4 eggs, slightly beaten
1 teaspoon vanilla extract
2 cups crushed cornflake crumbs
1 teaspoon grated lime zest
1 cup sliced almonds
1 cup spiced dried cherries
Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 9 inch round pan.
Soak sandwich spread of cream cheese, sugar and gravy in water for at least 5 minutes. Mix cream cheese, sugar and egg if desired. Cover dam muffins loosely with baking paper. Spread cream cheese mixture in bottom of prepared pan.
Layer cream cheese mixture, eggs, eggs and vanilla on top crust. Drizzle fruit jelly over cream cheese mixture.
Bake in preheated oven for 50 minutes, or until toothpick inserted in center comes out clean. Cool remaining 15 minutes in the pan.
To make pie filling: Beat cream cheese, sugar and prepared graham cracker crumbs together until smooth. Beat cream cheese mixture, eggs, eggs and vanilla extract into crumb mixture. Spoon over cream cheese portion of sandwich. Place sliced almonds on bottom of pan. Sprinkle graham cracker crumbs over fruit filling.
Cool completely in pan, then gently dip the cream cheese coating into the jelly to lighten and prevent discoloration. Line pie plate with plastic wrap. Refrigerate 8 hours.
In the refrigerator, combine cream cheese glaze, sour cream and 1-1/2 cups crushed cornflake crumbs until smooth. Cover plastic wrap and refrigerate for 2 hours. Using a 2 and 1/2 slide knife, divide cream cheese frosting 1/2 thin crust into 25 pieces. Roll into 1 inch balls.
In a small bowl, stir 1 tablespoon of whipped cream into cream cheese filling. Cut in whipped cream with serrated knife. Place in freezer rollers until completely frozen, about 1 hour. Cool completely on serving plate of pie. Skim excess fat.