Cherry Pie Supreme

• 1 9" unbaked pie shell
• 1 can (1 Ib 5 oz) cherry pie filling (lite if desired)
• 12 oz soft cream cheese
• 1/2 cup sugar
• 2 eggs
• 1/2 t vanilla extract
• 1 cup sour cream (or cool whip)

Preheat over) to 400-425°. Prepare pie shell and spread 1/2 cherry pie filling in shell. Set rest of filling aside. Bake shell 15 minutes or just until crust is golden. Reduce oven temperature to 350°.

In a small bowl, beat cheese with sugar, eggs, and vanilla until smooth. Pour over hot cherry pie filling. Bake 25 minutes. Filling will be soft in the center. Cool.

To serve, spoon sour cream to edge of pie. Fill center with remaining pie filling. You can use blueberry filling instead of cherry.