Prepare your pan

Line an 8×8‑inch baking dish (or similar size) with parchment paper, leaving a couple of edges long enough to overhang. This makes it easy to lift the cheesecake out later.

2. Make the crust

• Crush the graham crackers: Use a food processor to pulse them into fine crumbs. If you don’t have one, place crackers in a zip‑top bag and use a rolling pin or mallet to break them down.

• Combine crust ingredients: In a medium bowl, mix together graham cracker crumbs, granulated sugar, salt, and melted butter until the crumbs are evenly moistened.

• Press into pan: Firmly press the crumb mixture into the bottom of your prepared pan. Press firmly using a flat-bottomed glass or measuring cup to ensure the crust is evenly compacted.

• Chill: Place the crust in the refrigerator while you prepare the filling.

3. Make the cheesecake filling

• Whip the cream cheese with an electric mixer until it becomes silky smooth and lump-free.

• Incorporate the sugar, vanilla, and lemon juice by mixing until the blend is creamy and fully integrated.

• Gently fold in the Cool Whip until the mixture is smooth and fluffy.

4. Assemble and chill

• Pour filling over crust: Spread the cheesecake mixture over the chilled graham base, smoothing the top with a spatula.

• Cover and chill: Cover the pan (foil or plastic wrap) and refrigerate for at least 4 to 6 hours, or ideally overnight, to let it set.

5. Add cherry topping & serve

• Just before serving, spoon or spread the cherry pie filling evenly over the top.

• Use the parchment overhang to lift the cheesecake slab from the pan and slice into squares.

• Garnish if desired, and serve cold.