Step 1: Prepare the Crust

1. Line an 8×8-inch square baking dish with parchment paper, leaving overhangs on the sides for easy lifting.

2. Crush the graham crackers using a food processor or by placing them in a zip-top bag and crushing them with a rolling pin or mallet.

3. In a mixing bowl, combine the crushed graham crackers, sugar, salt, and melted butter. Stir until well mixed.

4. Press the crumb mixture firmly and evenly into the bottom of the prepared baking dish. Place in the refrigerator to chill while you make the filling.

Step 2: Make the Cheesecake Filling

1. In a large mixing bowl, beat the softened cream cheese using an electric mixer until smooth and creamy.

2. Add in the powdered sugar, vanilla extract, and lemon juice. Mix until fully combined and smooth.

3. Fold in the Cool Whip gently using a rubber spatula until fully incorporated.

4. Spread the cream cheese filling evenly over the chilled graham cracker crust.

5. Cover with plastic wrap and refrigerate for at least 4–6 hours, or overnight for best results.

Step 3: Add the Cherry Topping

1. Once the cheesecake layer is fully set, spoon the cherry pie filling over the top.

2. Spread evenly and serve chilled. Use parchment overhangs to lift out for cleaner slicing.