1 pkg. cream cheese, softened (8 oz) 1/3 cup sugar 1 cup sour cream 2 t. vanilla extract 1 carton frozen whipped topping, thawed (8 oz) 1 chocolate crumb crust (8 inches) 1/4 cup baking cocoa 1 T. powdered sugar 1 can cherry pie filling (21 oz)
In a large mixing bowl, beat cream cheese and sugar until smooth. Beat in the sour cream and vanilla. Fold in whipped topping. spread half of the mixture evenly into crust. Fold cocoa land powdered sugar into remaining whipped topping mixture; carefully spread over cream cheese layer. Refrigerate for at least 4 hours. Cut into slices; top each slice with cherry pie filling. Refrigerate leftovers. Makes 6 to 8 servings. source: Unknown