1 (9 inch) graham cracker crumb crust or baked pastry shell
1 (8 oz.) pkg. cream cheese, softened
1 (14 oz.) can sweetened condensed milk (not evaporated)
1/3 c. lemon juice (concentrated)
1 tsp. vanilla extract
1 (21 oz.) can cherry pie filling, chilled

In large mixing bowl, beat cheese until fluffy. Gradually beat in sweetened condensed milk until smooth. Stir in lemon juice and vanilla. Pour into prepared crust. Chill 3 hours or until set. Top desired amount of pie filling before serving. Refrigerate left overs.