1 (8 ounce) package cream cheese, softened
1 (14 ounce) can sweetened condensed milk
1/3 cup lemon juice
1 teaspoon vanilla extract
1 – 9″ baked pie shell or graham cracker crust
1 (21 ounce) can cherry pie filling, chilled
1. In large bowl, beat cream cheese until fluffy. Gradually beat in sweetened condensed milk until smooth. Stir in lemon juice and vanilla.
2. Put a thin layer of cherry filling into the crust, then pour all the cheesecake filling over the cherries into the crust. Chill 4 hours or until set. Top with cherry pie filling [or fresh fruit] before serving. Store in refrigerator.