8 oz. cream cheese, room temp.
14 oz. condensed milk
1/3 c. lemon juice
1 tsp. vanilla
1 graham cracker crust
1 can cherry pie filling, refrigerate

In medium bowl, heat cheese until light and fluffy. Add condensed milk gradually, blend thoroughly. Stir in lemon juice and vanilla. Pour into crust. Chill 3-4 hours. Top with pie filling when ready to serve. Keep cherry filling in refrigerator until ready to put on.