Cream together the cheese and sour cream. Fold in sugar gradually. Add vanilla and mix well. Fold in whipped cream. Pour into pie shell and chill for at least 3 hours.

Pour excess syrup from the can of cherry pie filling. Leave some, but you certainly don't need all of it. The sauce should cover the cream cheese mix, but the cherries shouldn't be drowning in it. Pour pie filling on top. Serve cold.