1 graham cracker ready crust
1 (8 oz.) pkg. cream cheese, softened
1/3 c. sugar
1 (8 oz.) c. sour cream
2 tsp. vanilla
1 (8 oz.) Cool Whip, thawed
1 c. cherry pie filling

Beat cheese until smooth, gradually beat in sugar. Blend in sour cream and vanilla. Fold in Cool Whip. Spoon into crust. Chill at least 4 hours. Top with pie filling.

NOTE: This makes enough filling for 2 pies if a not so high pie is desired. So I always get an extra crust and sometimes make 2 pies.