2 eggs
1/2 c. sugar
2 tsp. vanilla
1 (9") graham cracker crumb crust
1 1/2 c. commercial sour cream
2 (8 oz.) pkgs. cream cheese
2 tbsp. butter, melted
2 (16 oz.) cans cherry pie filling

Light sour cream and light cream cheese may be substituted.

With mixer blend eggs, sugar, vanilla and sour cream. Add cream cheese, softened and cut into pieces. Add melted butter and blend well. Pour into pie crusts. Bake at 325 degrees for 35 minutes or until set in center. Filling will be very soft but will firm as cake cools. Top with cherry pie filling when cool and chill thoroughly before serving.

NOTE: You may substitute dark sweet cherry, blueberry or other fruit filling of your choice for cherry pie filling. You may also add 1 to 2 tablespoons rum or wine for extra flavor.