When we were in college, and the parents came to take us out to dinner the answer was always “Scotty Campbells!”   Scotty Campbells was the best steak house on the San Francisco peninsula and had a pie to die for. For years it was claimed that Max’s Super Cheese Pie was the Maried Eip (Dream Pie spelled backwards) from Scotty’s.   I was surprised – and delighted – to get this message from PJ:
Although the MENU claims it has eggs, the RECIPE I and my mother have made often does not mention eggs. The recipe is NO BAKE. 
This is from Scotty Campbell himself.  My dad was restauranteur Scotty Campbell’s physician. My mother was able to get the recipe out of Scotty himself. This is verbatim from my mother’s recipe box:

Crust: 8 Graham Crackers, crushed
1/2 oz vanilla
2TBL sugar
1-1/2 TBL butter
Combine, press in to 8″ shell tin. Bake at 350 for 5min. Cool.
Filling: Blend in order:

8oz cream cheese,

1/4 C sugar,

1/8 LB butter,

1/4 C lemon juice,

1/2 C whipping cream.

Beat til smooth.
Topping:

1/2 #2 can red pitted cherries,

1/4C sugar,

2oz brandy,

1-1/2 Tsp corn starch,

1-1/2 TBL red food color (yes that’s what it says!)

Combine in a saucepan and bring to a boil.

Stir until thickened.
Fill the crust with cream cheese mixture.

Chill thoroughly.
Cut in to individual servings and spoon over the cherry Topping.

(My mom always said this: “Good-Oh!”