1 (9") graham cracker crust
1 (8 oz.) pkg. cream cheese
1 1/3 c. (15 oz. can) sweetened condensed milk
1/3 c. fresh or bottled lemon juice
1 tsp. vanilla extract
1 (1 lb. 6 oz.) can prepared cherry pie filling or Cherry Glaze

Soften cream cheese to room temperature; whip until fluffy. Gradually add sweetened condensed milk (must use condensed milk) while continuing to beat until well blended. Add lemon juice and vanilla extract; blend well. Pour into crust. Chill 2 or 3 hours before garnishing top of pie with cherry pie filling or cherry glaze.

Cherry Glaze: Blend 1/2 cup cherry juice, 2 tablespoons sugar and 2 teaspoons cornstarch. Cook, stirring constantly, until thickened and clear. Stir in few drops of food coloring, if desired. Add one cup (1/2 of 1 lb. can) drained, pitted, sour cherries. Cool. Garnish to top of pie.