In a large mixing bowl, beat together the cream cheese, sour cream, powdered sugar and vanilla extract with a hand held mixer until smooth.
Then gently fold in the cool whip.
Pour mixture into pie crust, spread it out evenly, and chill several hours (at least 3-4 hours, preferably overnight).
After chilling for several hours, top with your favorite cheesecake topping and enjoy!
Notes
*Keep refrigerated until ready to serve.*Make sure the cream cheese is softened before mixing or it will not mix smoothly and you will get big cream cheese lumps. If you are in a hurry, you can cut the cream cheese into smaller pieces to help it soften quicker.