1 baked 9" crumb crust
1 pkg. (8 oz.) cream cheese
1/3 c. sugar
1 egg, beaten
1/4 c. dairy sour cream
3/4 tsp. vanilla extract

TOPPING:

3/4 c. dairy sour cream
2 tbsp. sugar
1 tsp. vanilla
1 can cherry pie filling or blueberry

1. Cook crumb crust according to directions below. Set aside.

2. In 1 quart micro-proof mixing bowl, soften cream cheese by cooking on high for 1 1/2 minutes. Add sugar; beat well. Add egg, sour cream and vanilla. Beat until light and fluffy. Pour into prepared crust. Cook on 80 (reheat) for 4 minutes. Remove from oven and cool at least 8 minutes on cooling rack.

3. Prepare Topping: Beat together sour cream, sugar and vanilla. Spoon carefully over top of cooked cheese mixture. Cook on 80 (reheat) for 4 minutes, or just until set.

4. Spoon pie filling around edge of pie. Chill thoroughly in refrigerator before serving.

GRAHAM CRACKER CRUMB CRUST:

5 tbsp. butter
1 tbsp. sugar
1 c. graham cracker crumbs

1. Melt butter in 9 inch pie pan for 1 minute, or until melted.

2. Stir in crumbs and sugar; mix well. press in bottom and sides of pie plate. Cook for 1 1/2 minutes or until set. Cool before filling.