1/4 c. butter
1/4 c. Karo syrup, light
1/4 c. semi-sweet chocolate bits
2 1/2 c. corn flakes, lightly crushed
4 (4 oz. each) pkgs. cream cheese, softened
1/4 c. sugar
1 tsp. vanilla
1 (8 oz.) container Cool Whip
1 (1 lb. 5 oz.) can cherry pie filling

Melt butter, corn syrup and chocolate bits in 3-quart saucepan over low heat, stirring constantly until smooth. Remove from heat and add corn flakes, stirring until well coated. Gently press mixture into buttered 9-inch pie pan. Combine softened cream cheese, sugar and vanilla, mixing until well blended. Pour into chilled crust and refrigerate for 4 hours. Before serving top with cherry pie filling.