Preheat oven to 425ºF.  Spread half of the cherry pie filling in pie shell. Bake 15 minutes or until crust is brown. Remove from oven. Reduce heat to 350ºF.  With a mixer, combine cheese, sugar, eggs and vanilla. Pour over hot pie filling. Bake 25 minutes; cool. Spoon sour cream around edge of pie and fill center with remaining pie filling.

From <A Taste of Louisiana>. Downloaded from Glens MM Recipe Archive, http://www.erols.com/hosey.