1 cup sugar, divided
2 (8-oz.) pkgs. cream cheese at room temperature
1 cup sour cream
1 tsp. vanilla
12 oz. cool whip (or whipped fresh cream + 2 tsp. honey)
1 can cherry pie filling
Turn oven on to 350°. Place butter in 9x13 pan, put pan in oven until butter is melted. Add graham cracker crumbs and 1/2 cup sugar. Stir gently to mix until combined. Press crust into bottom and up sides of pan using the back of a wooden spoon. Set aside.
In a medium bowl mix cream cheese, sour cream, remaining 1/2 cup sugar, and vanilla until smooth.
Spread with pie filling.
Cover and chill at least four hours before cutting into squares and serving.