Pastry for two 9 inch pie crusts
1 (8 oz.) cream cheese, softened
1/2 c. sugar
2 eggs
1/3 c. chopped nuts
1 tsp. vanilla
2 (1 lb.) cans cherry pie filling

Bake crusts (flute and prick) 15 minutes at 350 degrees. Blend cream cheese, sugar. Add eggs and beat well. Add nuts and vanilla. Pour into partially baked crusts. Bake 10 minutes at 350 degrees. Cool. Spread pie filling over cheese. Chill. Top with Cool Whip.