1. Prepare the Cheesecake Filling:

1. In a bowl, whip the softened cream cheese until it becomes smooth and velvety.
2. Add powdered sugar, vanilla extract, and sour cream. Mix until fully combined and fluffy.

2. Assemble the Egg Rolls:

1. Lay one egg roll wrapper on a clean, dry surface with a corner facing you, forming a diamond shape.
2. Spoon about 2 tablespoons of the cheesecake filling onto the lower third of the wrapper.
3. Wrap the bottom corner over the filling, fold in the sides, and roll it tightly to close. Dab a little water along the edge to secure the seal.
4. Repeat with the remaining wrappers and filling.

3. Fry the Egg Rolls:

1. Heat vegetable oil in a deep skillet or frying pan over medium heat until it reaches 350°F (175°C).
2. Fry the egg rolls in batches, turning occasionally, until golden brown and crispy, about 2-3 minutes.
3. Take them out and set them on a plate lined with paper towels to absorb any excess oil.

4. Add the Cherry Topping:

1. Warm the cherry pie filling in a saucepan over low heat or microwave until slightly heated.
2. Spoon the cherry topping over the fried egg rolls.

5. Serve:

1. Garnish with whipped cream, if desired, and serve warm.