1 graham cracker pie crust
8 oz. soft cream cheese
1/3 c. sugar
2 tsp. vanilla
1 c. sour cream
8 oz. Cool Whip, slightly thawed
Beat cream cheese until smooth, add sugar and mix well. Add sour cream and vanilla, mix well. Fold in Cool Whip. Spoon into pie crust and chill for 4 hours.
2 packages lady fingers
24 ounces cream cheese
1 cup granulated sugar
1 1/2 pints sour cream
1 tablespoon vanilla extract
1 tablespoon almond extract
1 (20 ounce) can cherry pie filling
Preheat oven to 375 degrees F. Line the sides of one 10-inch springform pan with lady fingers then line the bottom with lady fingers, cutting lady fingers, if necessary.
Cream the cream cheese and sugar together. Add the eggs, one at a time, beating after each addition. Stir in the extracts and fold in the sour cream. Pour batter into the prepared pan. Cover tops of lady fingers with foil.
Bake at 375 degrees F for 50 to 60 minutes, until almost set in the middle. Remove cake from oven and let stand for 1/2 hour, then remove sides of pan. Place in the refrigerator for at least 24 hours before serving. Top with fresh/canned fruit/s of your choice