1 (6 oz.) graham cracker crust
1 (8 oz.) pkg. cream cheese
14 oz. can sweetened condensed milk
1/3 c. lemon juice
1 tsp. vanilla
1 (21 oz.) can cherry pie filling

Let cream cheese stand at room temperature until soft. In medium bowl, beat cream cheese until light and fluffy. Slowly add condensed milk, and beat until smooth. Add lemon juice and vanilla and stir until well mixed. Pour into crust. Chill 3 hours or until firm, then top with cherry pie filling.