Preparation Steps

• In a medium bowl, combine the graham cracker crumbs and melted butter. Press the mixture into the bottom of a 9-inch springform pan to form the crust.
  1.5 cups graham cracker crumbs
• In a large bowl, beat the softened cream cheese, powdered sugar, and vanilla extract until smooth and creamy.
  0.5 cup unsalted butter, 16 oz cream cheese, 1 cup powdered sugar
• In a separate bowl, whip the heavy cream until stiff peaks form, then gently fold it into the cream cheese mixture.
  1 tsp vanilla extract
• Spread the cream cheese filling evenly over the crust. Refrigerate for at least 4 hours or until set.
• Top with cherry pie filling before serving.
  1 cup heavy whipping cream