Ingredients:

1 1/2 cups graham cracker crumbs or crushed digestive biscuits 150 grams (graham cracker crust)

2 tbs granulated white sugar 30 grams (graham cracker crust)

6 tbs unsalted butter melted, 85 grams (graham cracker crust)

8oz full fat cream cheese at room temperature, 227 grams (cream cheese filling)

1/4 cup granulated white sugar 50 grams (cream cheese filling)

1 tsp pure vanilla extract (cream cheese filling)

1 cup heavy whipping cream 240 ml, contains 35-40% butterfat (cream cheese filling)

1 - 21 ounce can cherry pie filling 595 grams (topping)

Directions:

1. 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.

2. 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.

3. 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.

Bon Appetit!