1 tablespoon olive oil
1 (8 ounce) package cream cheese, softened
1 (8 ounce) container sour cream
1 (8 ounce) package cream cheese, softened, divided
1 (4 ounce) can tomato soup
1 cup milk
Heat olive oil in a large saucepan over medium heat. Stir in cream cheese and sour cream. Bring mixture to a medium boil. Cook, stirring occasionally, until cream cheese mixture is thickened. Stir in tomato soup 1 cup at a time.
Bring mixture to a slow boil; stir constantly until completely dissolved. Reduce heat to low; cook, stirring occasionally, for about 5 minutes. Remove from heat and stir into cream cheese mixture along with remaining 1/4 teaspoon cheese. Pour mixture into pie crust.
Bake at 350 degrees F (175 degrees C) for about 40 minutes. Remove from heat, place in oven for 15 minutes.