1 graham cracker crust
1 (8 oz.) cream cheese, softened
1/2 - 3/4 c. sugar
1 c. sour cream
2 tsp. vanilla
1 (8 oz.) Cool Whip, thawed
1 can cherry or blueberry pie filling

Beat softened cream cheese and sugar. Add vanilla. Fold in sour cream and then the Cool Whip. Pour into graham cracker crust. Refrigerate 5 hours or overnight. Before serving, top with pie filling.