8 oz nonfat cream cheese

1/3 c sugar

8 oz nonfat whipped topping, Cool Whip

1 ea graham cracker pie crust, 9 inch

1 1/2 c cherry pie filling

Beat cream cheese and sugar in large bowl with wire whisk or electric mixer at high speed until smooth. Gently stir in whipped topping. Spoon into crust.

Refrigerate 3 hours or until set. Spread pie filling evenly over top of pie. Store leftover cheesecake in refrigertor.