9 inch deep dish pie shell, unbaked
20 oz. can cherry pie filling
1 1/2 (8 oz.) pkg. cream cheese, softened
1/2 - 3/4 c. sugar
2 eggs
1/2 tsp. vanilla
1 c. sour cream
Nutmeg

Place cherry pie filling in shell. Bake at 425 degrees for 15 minutes; cool. Blend next 5 ingredients in mixer until smooth and creamy. Lower oven temperature to 350 degrees. Gently spoon cheese mixture over cherries. Bake at 350 degrees for about 30 minutes. Cool. Spread sour cream over top of cooled pie. Sprinkle with nutmeg and refrigerate.