Directions

1. In mixing bowl, combine the cream cheese and sour cream and mix until blended. Add the pudding mix, sugar and vanilla and mix on medium speed for 3 minutes. Place the mixture in the refrigerator for at least 15 minutes to allow it to thicken.
2. Pulse the graham crackers in your food processor until just crumbs. Add in the butter and pulse till combined.
3. In shooter cups, wine glasses or whatever you choose to use, spoon enough graham cracker mixture to cover the bottom. Next, spoon or pipe in the cheesecake mixture. Top with cherry pie filling. Serve or refrigerate until serving.