Beat the sugar into the softened cream cheese. Then add the sour cream and vanilla, beat until smooth.
Sprinkle the cheesecake pudding mix into the bowl and beat well with the sour cream mixture. (NOTE: I used sugar free pudding mix.)
Fold in the Cool Whip until well incoporated into the mixture and pour into prepared 8 inch graham cracker pie crust.
Keep in the fridge until you are ready to serve. Serve it with a little raspberry sauce, chocolate sauce or cherry pie filling. Fresh strawberries are also a tasty topping. I intend to try this with vanilla, chocolate and white chocolate pudding mixes eventually.