9" unbaked pie shell
1 (1 lb. 5 oz.) can cherry pie filling
4 (3 oz.) pkgs. soft cream cheese
1/2 c. sugar
2 eggs
1/2 tsp. vanilla
1 c. dairy sour cream

1. Prepare oven to 425 degrees.

2. Prepare pie shell. Spread half of cherry pie filling in bottom, set rest of filling aside.

3. Bake shell 15 minutes or just until crust is golden, remove from oven.

4. Reduce oven to 350 degrees.

5. In small bowl, with electric mixer, beat cheese with sugar, eggs and vanilla until smooth.

6. Pour over hot cherry pie filling; bake 25 minutes (filling will be slightly soft in center).

7. Cool completely.

8. Spoon sour cream around edge. Fill center with remaining pie filling. 8 servings.