Graham Cracker Crust 1 ½ cups crushed graham cracker crumbs 8 Tablespoons butter ¼ cup brown sugar

16 ounces cream cheese 1 cup powdered sugar 1 teaspoon vanilla extract 1 cup heavy whipping cream 1 teaspoon cornstarch ¼ cup sour cream 21 oz canned Cherry Pie Filling

In a bowl combine the graham cracker crumbs, melted butter and brown sugar with a fork until well combined.

Place the graham cracker crust in a preheated oven at 350 degrees Fahrenheit and bake for 10 minutes. Remove from the oven and let it cool.

In a large mixing bowl beat the cream cheese and sour cream with an electric mixer until smooth. Add powdered sugar and vanilla, beat until combined. Set aside.

In a medium bowl, beat heavy cream on low for 1 minute. Add cornstarch mix on high and beat until stiff peaks form. Gently fold whipped cream into the cream cheese mixture.

Spread the cheesecake filling into the cooled prepared pie crust and refrigerate 4 hours or overnight until it is firm.

Top with canned cherry pie filling or your favorite toppings and serve.