Cherry Cheesecake Pie
(Beatrice Webster)

8-oz. Philadelphia original brand cream cheese, room temperature

1/3 cup white granulated sugar

8-oz. sour cream

2 teaspoons vanilla

8-oz. container Cool Whip, thawed

21-oz. can cherry pie filling, cool in refrigerator until needed

1 baked 9-inch pie crust

In a medium-size bowl, beat cream cheese until smooth.  Gradually beat in sugar.

Blend in sour cream and vanilla.

Fold in Cool Whip.

Spoon into baked pie crust.  Before placing in the refrigerator to cool, take a spoon and make a large well in the top of the pie to hold the cherry pie filling.  Leave a 1-inch ring of white filling next to the crust for show.

When filling is cold, spoon cherry pie filling in center.  It is ready to serve.