1 (8 oz.) pkg. cream cheese, softened
1 (14 oz.) can condensed milk
1/3 c. lemon juice
1 tsp. vanilla
1 (9 inch) graham cracker crust
Cherry pie filling

In medium bowl, beat cheese until light and fluffy. Add condensed milk; blend thoroughly. Stir in lemon juice and vanilla. Pour into crust. Chill 3 hours or until firm. Top with pie filling before serving. Refrigerate leftovers.