1  9-inch graham cracker crust

1  8-ounce package cream cheese, softened (or Neufchatel)
1  14-ounce can sweetened condensed milk
1/3 cup fresh lemon juice
1 teaspoon pure vanilla
1  21-ounce can cherry pie filling

Let cream cheese stand at room temperature until softened.  In medium bowl, beat cream cheese until light and fluffy.  Slowly add sweetened condensed milk, beating until smooth.  Stir in lemon juice and vanilla until well mixed.  Pour into crust.  Chill at least three hours until firm and then top with cherry pie filling.