Cool Whip Cheesecakes

Cool Whip Cheesecakes So easy, also makes 2. 8 oz. cream cheese, room temp. 1/2 c. sugar 12 oz. Coo lwhip, thawed (which they don't seem to offer any more; I bought two (8 oz. because I like the containers for leftovers) and may use it all). 2 graham cracker pie shells ( the big ones ) 1 to 2 cans pie filling (I get cherry and blueberry) Mix cream cheese with sugar (with electric mixer). Add Cool whip and mix well (with a spatula/spoon). Divide mixture into 2 pie shells. Top with your favorite pie filling; chill well. I usually do not top with the pie filling until I am ready to serve