Preheat oven to 325 degrees.

Mix 2 pkg. cream cheese, 1/2 cup sugar, and 1/2 tsp. vanilla with electric mixer on medium speed until well blended. Add 2 eggs; mix until blended.

Pour into graham cracker crust.

Bake at 325 degrees for 40 minutes or until center is almost set. Cool. Refrigerate 3 hours or overnight. Top with prepared cherry pie filling if desired. Store leftover cheesecake in the refrigerator.