9 inch unbaked pie shell
1 can (1 lb. 5 oz.) cherry pie filling
4 pkg. (3 oz.) soft creamed cheese
1/2 c. sugar
2 eggs
1/2 tsp. vanilla
1 c. sour cream (optional)

Preheat oven to 425 degrees. Spread half of pie filling in shell; set remainder aside. Bake 15 minutes or until crust is light golden. Remove. Reduce oven temperature to 350 degrees.

Meanwhile beat cheese, sugar, eggs and vanilla until smooth. Pour over hot cherry filling; bake 25 minutes (filling will be slightly soft in center). Cool completely on wire rack.

Spoon remaining filling in center - sour cream can be added around edge if desired.