1 ready-to-use chocolate crumb crust (Oreo or chocolate graham cracker)
1 package (8 oz) cream cheese, softened
1/3 cup granulated sugar
1 cup sour cream
2 teaspoons vanilla extract
1 carton (8 oz) Cool Whip, thawed
1/4 cup cocoa powder
2 tablespoon powdered sugar
1 can (21 oz) cherry pie filling
See conversion here
In a mixing bowl, beat cream cheese and sugar until smooth and combined.
Add in sour cream and vanilla extract. Beat together until combined.
Fold in Cool Whip with a spatula.
Spread half of the mixture into the pie crust.
Add cocoa powder and powdered sugar to the remaining cream filling and beat together until combined.
Spread evenly over the cream cheese layer.
Cover and let refrigerate for at least 6 hours or overnight works really good too.
Cut into slices and serve each slice with some cherry pie filling.