9 inch unbaked pie shell
1 can (1 lb. 5 oz.) cherry pie filling
4 pkgs. (3 oz.) soft cream cheese
1 c. dairy sour cream
1/2 c. sugar
2 eggs
1/2 tsp. vanilla

1. Preheat oven to 425 degrees.

2. Prepare pie shell. Spread half of cherry pie filling in bottom; set rest of filling aside.

3. Bake shell 15 minutes or just until crust is golden. Remove from oven.

4. Reduce oven temperature to 350 degrees.

5. Meanwhile, in small bowl, with portable mixer, beat cheese with sugar, eggs and vanilla until smooth.

6. Pour over hot cherry pie filling; bake 25 minutes. (Filling will be slightly soft in center.)

7. Cool completely on wire rack.

8. To Serve: Spoon sour cream around edge of pie. Fill center with remaining cherry pie filling. Makes 8 servings.

You may substitute 1 can (1 pound 5 ounces) blueberry pie filling for cherry pie filling.