1 baked pie crust or graham cracker crust
8 oz. cream cheese
1 sm. carton sour cream
4 tbsp. sugar
1 tsp. vanilla
1 can cherry pie filling

Cream softened cream cheese with sugar. Blend in sour cream and vanilla. Mix well until all lumps are gone. Pour in pie crust and top with cherry pie filling. Refrigerate about 3 hours. Blueberry pie filling can be substituted.