1Beat the sugar into the softened cream cheese. Then add the sour cream and vanilla, beat until smooth.
2Sprinkle the cheesecake pudding mix into the bowl and beat well with the sour cream mixture. (NOTE: I used sugar free pudding mix.)
3Fold in the Cool Whip until well incoporated into the mixture and pour into prepared 8 inch graham cracker pie crust.
4Keep 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.