Graham Cracker Crust:
1 1/2 cups graham cracker crumbs
2 tablespoons granulated sugar
6 tablespoons unsalted butter, melted

For the Cheesecake Filling:

One 8-ounce cream cheese, at room temperature
1/4 cup granulated sugar
1 teaspoon pure vanilla extract
1 cup heavy whipping cream

For the Topping:

1 – 21 ounce can cherry pie filling


For the Graham Cracker Crust:

In a large bowl, mix together the graham cracker crumbs, sugar, and melted butter.

Press onto the bottom and up the sides of a well greased 8-9 inch tart pan or spring form pan with removable bottom. Press the crumb mixture onto the bottom and about one inch (2.5 cm) up the sides of the pan.) Cover with plastic wrap and place in the refrigerator to chill while you make the filling.

For the Cheesecake Filling:

In the bowl of your electric mixer, or with a hand mixer, beat the cream cheese until smooth. Add the sugar and beat until light and fluffy. Scrape down the sides of the bowl and beat in the vanilla extract.

In a clean bowl, beat the whipping cream until soft peaks form. (I always chill the bowl in the freezer before using) Gradually fold or beat the whipped cream into the cream cheese mixture. Pour the filling over the chilled graham cracker crust and smooth the top. Cover and place in the refrigerator for about an hour and then spread the cherry pie filling over the filling.
Return to the refrigerator to chill for several hours, or even overnight.

NOTE: I have also made this recipe in a regular pie pan and not the tart or springform pan. Covering the cheesecake when doing this is a bit more difficult but not a huge problem.

Serves 6 – 8 people

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