1. To make torte: Cream butter and sugar until light and fluffy. Add egg, beat again until fluffy. Add vanilla and salt. Gradually beat in flour until thoroughly blended. Spread dough onto bottom and halfway up sides of a 9 inch springform pan. Chill.

2. To make filling: Beat cream cheese and sugar in small mixing bowl. Add egg and vanilla. Blend well.

3. Spread 1/3 of the cherry pie filling over dough. Carefully pour cheese mixture over cherries.

4. Bake 425 degrees for 15 minutes. Reduce heat to 400 degrees and continue baking 25 minutes. Cool completely on wire rack.

5. Remove side of springform pan. Spoon remaining cherry pie filling over cooled torte, to about 3/4 inch from edges. Pipe whipped cream or Cool Whip around edge and in center. Refrigerate. 12 servings.