Crush the graham crackers until they feel soft and sandy in your hands. Mix them with the brown sugar, melted butter, and a pinch of salt until everything is combined. Press the mixture firmly into the bottom of your 9-inch springform pan, Pop the crust in the fridge for a bit while you get the filling ready so it can set nicely.

In a large bowl, beat the cream cheese with the powdered sugar and vanilla until it’s smooth and creamy. Scrape down the sides of the bowl as you go and give it a little extra mix, it really makes the filling silky. Taste it and adjust with a bit more vanilla or sugar if you like it sweeter or more flavorful.

In another bowl, whip the heavy cream until soft, fluffy peaks form. Fold it gently into the cream cheese mixture with a spatula, using slow, careful motions to keep it light and airy.

Gently pour the mixture over the crust and distribute it evenly from edge to edge. Don’t stress about making it perfectly flat, a few gentle swirls add a homemade charm. Cover loosely and let it chill for at least five hours. This lets the flavors blend and the texture firm up beautifully.

When you’re ready to serve, spoon the cherry pie filling over the top carefully, keeping that glossy layer intact. Use a sharp knife to slice, wiping it clean between each cut for neat, perfect pieces. Enjoy!