9 inch unbaked pie shell
1 (No. 2) can cherry pie filling
1 1/2 (8 oz.) pkgs. cream cheese, softened
1 c. dairy sour cream
1/2 c. Imperial granulated sugar
2 eggs
1/2 tsp. vanilla
Nutmeg

Make pie shell with high-fluted edge. Place cherry pie filling in shell and bake at 425 for 15 minutes. Meanwhile beat cream cheese, Imperial granulated sugar, eggs and vanilla until smooth and creamy. Lower oven temperature to 350. Gently spoon cheese mixture over cherries. Bake 30 minutes; cool. Spread sour cream over top of cooled pie; sprinkle with nutmeg and refrigerate until served.