Crust

Cup of Yum
1. Lghtly grease a 9×13 baking dish with nonstick cooking spray.
2. In a small bowl, add graham cracker crumbs, sugar, and melted butter. Stir until the butter has coated all of the graham cracker crumbs.
3. Pour the crust mixture into the prepared pan. Form a crust by evenly and firmly pressing the crust mixture down with a glass, measuring cup, or hand.
4. Place in the fridge to firm up while preparing the cheesecake filling.

Cheesecake Filling

1. In a large mixing bowl, add the cream cheese. Beat with a hand mixer on medium speed until smooth. Scrape down the sides of the bowl.
2. Add the vanilla, lemon juice, and powdered sugar. Continue to beat until well combined. Scrap down the sides and bottom of the bowl and beat in any remaining bits until creamy.
3. Add the whipped topping and fold in using a spatula until incorporated.
4. Scrape the cheesecake filling on top of the graham cracker crust. Use an angled spatula to evenly spread the filling on top of the crust and to the edges of the baking dish. If you don’t have an angled spatula, it is easier to spread with a metal or wooden spatula than a silicone spatula.

Topping

1. Add the cherry pie filling to the top of the cheesecake filling and spread evenly.
2. Cover with plastic wrap and place in the fridge overnight to set up.