Beat the cream cheese, sour cream, sugar and vanilla on medium speed until smooth.
in another bowl beat the whipping cream until medium to stiff peaks form
Then gently fold in the whipped cream (or whipped cream toping) into the cream cheese mixture
I keep the filling in a gallon sized bag in the fridge until I'm ready to serve.
Then I pipped it on top of the “crust” when I was ready to serve!
Top with anything you like, sprinkles, cherries, etc...