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

Preheat oven to 425 degrees. Prepare pie shell. Spread half of cherry pie filling in bottom; set rest of filling aside. Bake shell 15 minutes or just until crust is golden. Remove form oven. Reduce oven to 350 degrees.

Meanwhile in a small bowl, with portable electric mixer, beat cheese with sugar and eggs and vanilla until smooth. Pour over hot cherry pie filling; bake 25 minutes. Filling will be lightly soft in the center. Cool completely on wire rack.

To serve: Spoon sour cream around edge of pie. Fill center with remaining cherry pie filling. Makes 8 servings.

Blueberry Pie Supreme: Follow above recipe, substituting 1 can (1 pound 5 ounce) blueberry pie filling for cherry pie filling.