1 (8 oz.) pkg. cream cheese, softened
1/2 c. sugar
1 c. (1/2 pt.) sour cream
2 tsp. vanilla extract
1 (8 oz.) container frozen whipped topping, thawed
1 prepared 9-inch graham cracker pie crust

Beat cream cheese in a large bowl until smooth; gradually beat in the sugar. Blend in the sour cream and vanilla extract. Fold in the whipped topping until well mixed. Spoon mixture into crust. Chill for 4 to 5 hours to set. Garnish with your favorite fresh fruit or pie filling or sprinkle with crumbled chocolate cookies. Keep refrigerated. Yield: 6 to 8 servings.