#FOR THE GRAHAM CRACKER CRUST:
- Graham cracker crumbs: 1 1/2 cups
- Granulated sugar: 2 tablespoons
- Unsalted butter: 6 tablespoons (melted)
#For the Cheesecake Filling:
- Cream cheese: One 8-ounce (at room temperature)
- Granulated sugar: 1/4 cup
- Pure vanilla extract: 1 teaspoon
- Heavy whipping crea": 1 cup
#FOR THE TOPPING:
- Cherry pie filling: 1 – 21 ounce can
#FOR THE GRAHAM CRACKER CRUST:
1. Mix the graham cracker crumbs, sugar, also melted butter in a large bowl.
2. Once done, press onto the bottom and up the sides of a well greased 8-9 inch tart pan (spring form pan with removable bottom is also fine).
3. The crumb mixture should be pressed, at this stage, onto the bottom and about one inch (2.5 cm) up the sides of the pan.
4. While you make the filling, make sure to coverthe pressed mixture with plastic wrap and place in the refrigerator to chill.
#FOR THE CHESSCAKE FILLING:
1. Beat the cream cheese in the bowl of your electric mixer, or with a hand mixer, until smooth.
2. You'll want to add the sugar, beating until light and fluffy. And please scrape down the sides of the bowl and beat in the vanilla extract.
3. Then you're going to get a clean bowl and beat in the whipping cream until soft peaks form. (I find it very useful to chill the bowl in the freezer before using).
4. Make sure to fold or beat the whipped cream into the cream cheese mixture, gradually.
5. The filling needs to be poured over the chilled graham cracker crust and the top smoothed .
6. Finally, cover and place in the refrigerator for 60 minutes. Once done, spread the cherry pie filling over the filling.
7. Immediately return to the refrigerator to chill for several hours (I prefer overnight).
