1 unbaked pie shell
1 can cherry pie filling
12 oz cream cheese, softened
1/2 cup sugar
2 eggs
3/4 teaspoon vanilla flavoring
8 oz sour cream

1. Thaw pie shell and perforate in several places with fork to avoid bubbling.

2. Spread half of cherry pie filling in bottom of pie shell, refrigerating remaining filling for later use as topping. Bake in preheated 425F-degree oven for about 15 minutes, until crust is light brown. Remove from oven.

3. Reduce oven temperature to 350 degrees.

4. While above is baking, mix cream cheese, sugar, eggs, and vanilla in small bowl; beat until smooth.

5. Pour cream cheese mixture over hot pie; bake for 25 minutes. (Filling will be soft in center.)

6. Remove from oven; cool completely and refrigerate.

7. Before serving, spoon sour cream around edge and fill center with remaining cherry pie filling.

NOTE: Other flavors of fruit pie filling can be substituted.

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