Truffle covered Cherry Pie

Crust:
Brownie Mix (Betty Crocker" family" )
(as directed but sub. coconut water for water)
Eggs
Crisco Oil

Filling 1:
10 oz. Philadelphia cream cheese
1 whole egg
1/4 cup sour cream
1/4 cup reg. sugar
1 tsp. cornstarch
1 Tbl. flour
1 tsp. vanilla
7 chocolate truffles
Filling 2:
8 oz. Black Cherry Philadelphia cream cheese
2 oz. Philadelphia cream cheese
1 3/4 cup powdered sugar
1 Tbl. Almond milk
1 tsp. vanilla
8 oz. Cool Whip

Filling 3:
Can cherry pie filling
Cool Whip

Instructions:
*Bake brownies as directed including the almond slices, cool on a wire rack completely. Crumble into a 10" pie pan with your hands and press into the pan to shape a crust. Foil edge and set aside.
*With a mixer beat well layer 1 ,10 oz.softened, cream cheese, sugar. Add in sour cream, cornstarch, flour and vanilla. Add in egg. Pour into the pie crust. Melt the truffles and spread over the filling. "Swirl with a butter knife" lightly. Preheat oven to 450F. Bake 12 min, reduce heat to 250F. for added 25 min. Without opening the oven turn off and leave pie in for added 15 min. Cool completely on a wire rack, refrigerate about 30 min.
Mix layer 2
In a mixer beat well Cherry cream cheese, Philadelphia cream cheese (softened) with almond milk, vanilla and powdered sugar. Add in 8 oz. Cool Whip and spread over layer 1.
Edge with Cool Whip and canned cherries in the center.
Best when refrigerated overnight.