In a 9x13 pan make crust: 2 1/2 c. graham cracker crumbs 1/2 c. sugar

Blend with a pastry blender. Press into 9x13 pan. Bake at 375 for 8 minutes. Cool.

FILLING:

2 (8 oz.) blocks cream cheese
2/3 c. sugar
4 tsp. vanilla
1 pt. (16 oz.) sour cream
1 (16 oz.) tub Cool Whip

Beat cream cheese, gradually beat in sugar and vanilla. Blend in sour cream and fold in Cool Whip. Spoon into cooled baked graham crust. Chill at least 4 hours.

This is so rich and delicious, but blueberry pie filling or cherry on top makes it perfect.