1 (9-inch) unbaked pie shell
1 (21 oz.) can cherry pie filling (Comstock)
1 1/2 (8 oz. ea.) pkgs. cream cheese (Philadelphia)
1/2 cup sugar
2 eggs
1/2 tsp. vanilla
1 cup dairy sour cream

Preheat oven to 425°F. Prepare pie by spreading half of cherry pie filling in the bottom, setting the rest aside.

Bake shell at 425°F for 15 minutes or until crust is golden brown. Remove from oven. Reduce oven temperature to 350°F.

In small bowl, with electric mixer, beat cream cheese with sugar, eggs and vanilla until smooth. Pour over hot cherry pie filling and bake at 350°F for 25 minutes.

Note: Filling will be slightly soft in the center.

Cool completely on wire rack. To serve, spoon sour cream around edge of pie, filling center with reserved pie filling.

Serves 8.

Submitted by: Jean Pennington