Line 8" pie pan with pastry and flute edges. Spread half of cherry pie filling over bottom of pastry. Bake in hot oven (425°F.)15 minutes, or until pastry is browned.
Meanwhile, soften cream cheese in electric mixer. Blend in sugar gradually; beat in eggs and vanilla. Pour this mixture over hot cherry filling in pie shell. Reduce oven temperature to 350°F. and continue baking 20 minutes.
Cool pie and place in refrigerator. Before serving, spoon sour cream around rim of pie, and spoon remaining half of cherry pie filling in center.