1. Lay a Pillsbury crust in your pie pan. Pour in half a can (1 lb 5 oz) of cherry pie filling and bake at 425 for 15 minutes.
2. Electric Mix:
12 ounces softened cream cheese
1/2 cup sugar
1/2 tsp. vanilla
3. Pour the cheesecake mix on top of the hot cherry filling and REDUCE OVEN TEMP TO 350! Bake for an additional 25 minutes until set.
4. Cool completely. Pour the rest of the cherries from the can in the center of the pie. Pipe 1 cup sour cream around the edges and chill completely before cutting! Or pipe whipped cream instead!