1/3 c. butter
1 1/4 c. graham cracker crumbs
1/4 c. flour
1 (8 oz.) pkg. cream cheese, room temperature
1 egg
1 c. sour cream
1 3/4 tsp. vanilla
Sugar
1 can of cherry pie filling

In a microwaveable 9 inch pie pan, place butter; melt on roast for 2-3 minutes. Add crushed crackers, flour and 4 teaspoons sugar to butter and mix together evenly. Press to sides of pie plate and bottom evenly with underside of teaspoon. Set aside.

Beat together with hand mixer cream cheese and 1/3 cup sugar. Add beaten eggs, 1/4 cup sour cream, and 3/4 teaspoon vanilla. Beat until light and fluffy, 2-3 minutes, depends on temperature of ingredients. Pour into crust. Cook in microwave on reheat for 4 minutes. Remove and cool on wire racks.

Next, beat together 3/4 cup sour cream, 2 tablespoons sugar, 1 teaspoon vanilla. Pour over cooled cheese mixture. Cook on roast for 4 minutes. Set aside on rack to cool.

When mixture is cool; add 2-3 rows of cherries to outside rim of pie. Place in refrigerator to really set pie.

OPTIONAL: For change, use blueberry pie filling or other fruit filling that you may enjoy in place of cherries.

VERY RICH. Recommend small slices at time of serving.