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This stuff is so wonderful you should make two, so I am just giving you the double recipe. I found the basic recipe on Cooks.com and I tweaked it the way we like it, as usual. 
You’ll need:
- 2 graham cracker crusts
- 2 pkg (8oz) cream cheese, softened
- 2 cans Eagle Brand Sweetened Condensed Milk – it’s the holidays, splurge and get the good stuff!
- 2/3 cup lemon juice
- 2 teaspoons vanilla
With mixer, beat cheese until fluffy. Gradually beat in Eagle Brand Milk‚ until smooth. Stir in lemon juice, and vanilla. Pour into crust. Chill at least 3 hours. Really, just go somewhere so you can’t sneak a taste.
I love easy recipes that are every bit as good (or better) than the hard way.
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This dessert only needs cherry-pie filling as a topper to make it perfect!
My mom has made this recipe for years. The double batch you posted fits nicely in a 9X13 pan. Cut in squares and served on a plate makes an elegant dessert. We always had it with cherry pie filling on top. { Had to be Wilderness pie filling
} Any pie filling is nice. Blueberry and apricot are our other choices now.