Preheat the oven to 350 degrees Fahrenheit.

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

Press graham cracker mixture into the bottom and 1 ½ inches up the sides of a 9 inch pie plate.

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 and turn mixer to high and beat for an additional 3-4 minutes or 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.