Ingredients:
- Crust
- 2 cups graham cracker crumbs
- 6 tbsp melted butter
- 3 tbsp sugar
- Cheesecake Filling
- 16 oz cream cheese, softened
- 1 cup powdered sugar
- 1 tsp vanilla extract
- 1 tbsp lemon juice
- 1 ½ cups Cool Whip
- Topping
- 1 can (21 oz) cherry pie filling
Instructions:
- Mix graham cracker crumbs, melted butter, and sugar. Press into an 8×8 dish or 9-inch springform pan and refrigerate.
- Beat cream cheese until smooth. Add powdered sugar, vanilla, and lemon juice; beat until creamy. Fold in Cool Whip.
- Spread filling over the chilled crust and smooth the top.
- Add cherry pie filling evenly over the cheesecake layer.
- Refrigerate for at least 4 hours or overnight.
- Slice and serve.