Graham cracker crust in 9x13 pan
1 (8 oz.) pkg. cream cheese, softened
1/4 c. sugar
1 c. sour cream
2 tsp. vanilla
1 (8 oz.) Cool Whip
1 lg. can cherry pie filling

Beat cheese until smooth; gradually beat in sugar. Blend in sour cream and vanilla. Fold in whipped topping; blend well. Spoon on crust; chill at least 4 hours. Garnish right before serving.