Cherry Pie Supreme

• 9-inch unbaked pie shell
• 1 (1 lb. 5 oz.) can cherry pie filling
• 4 (3 oz.) pkg. soft cream cheese
• 1/2 c. sugar
• 2 eggs
• 1/2 tsp. vanilla extract
• 1 c. dairy sour cream

1. Preheat oven to 425u0b0.
2. Prepare pie shell.
3. Spread half of cherry pie filling in bottom; set rest of filling aside.
4. Bake shell 15 minutes or just until crust is golden.
5. Remove from oven. Reduce oven temperature to 350u0b0.
6. Meanwhile, in small bowl with portable electric mixer, beat cheese with sugar, eggs and vanilla until smooth.
7. Pour over hot cherry pie filling.
8. Bake 25 minutes (filling will be slightly soft in center).
9. Cool completely on wire rack.
10. To serve, spoon sour cream around edge of pie.
11. Fill center with remaining cherry pie filling.
12. Makes 8 servings.

unbaked pie shell, cherry pie filling, soft cream cheese, sugar, eggs, vanilla extract, sour cream

Taken from www.cookbooks.com/Recipe-Details.aspx?id=483015 (may not work)