Graham Cracker Crust: 1 1/2 cups (150 grams) graham cracker crumbs or digestive biscuits (crushed) 2 tablespoons (30 grams) granulated white sugar 6 tablespoons (85 grams) unsalted butter, melted Cheesecake Filling: One 8-ounce (227 grams) cream cheese, at room temperature 1/4 cup (50 grams) granulated white sugar 1 teaspoon pure vanilla extract 1 cup (240 ml) heavy whipping cream (contains 36-40% butterfat) Topping: 1 - 21 ounce (595 grams) can cherry pie filling

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 (20-23 cm) tart pan with removable bottom. (A spring form pan can also be used. 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.

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. 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.

Serves 6 - 8 people. Preparation time 20 minutes.