1 cup of fine graham cracker crumbs (about 1 sleeve of whole graham crackers)
3 Tbsp. Sugar
¼ cup Unsalted Butter, melted
For the Cheese Cake:
1 8-ounce pkg. of Philadelphia Cream Cheese, room temperature
½ cup Sugar
2 cups Cool Whip, 1 - 16 oz. container
1 tsp clear vanilla extract
1 pint jar cherry pie filling (Or 1 regular can of pie filling)
Instructions
For the Crust:
If using whole graham crackers, place one sleeve in a large baggie. (I usually double bag them to prevent the baggie from breaking.) Pound crackers with a rolling pin or other object, under they are finely ground.
Melt the butter. In a medium bowl, combine the butter with the graham cracker crumbs and sugar. Mix until butter and sugar are evenly distributed.
Press the mixture into pie plate and bake in 375°F oven for 5 minutes.
OR I if you aren't the crust-making type, buy a ready made Graham Cracker Crust. ;)
For the Cheese Cake:
Beat the softened cream cheese with the sugar until smooth.
Add the cool whip and vanilla and mix well.
Fold the cool whip mixture into the crust and top with ¾ cup cherry pie filling.
Refrigerate for at least 3 hours.
*Note: You can also use canned pie filling for this. Wilderness brand was what Gram used to use.
Recipe by My Adventures In The Country at https://www.myadventuresinthecountry.com/2013/03/09/grams-easy-cherry-cheesecake/