Make the crust:
- In a medium bowl, mix graham cracker crumbs and sugar.
- Stir in melted butter until crumbs are evenly moistened.
- Press firmly into the bottom of a 9-inch pie plate.
- Chill in the refrigerator while you make the filling (about 30 minutes).
Prepare the filling:
- In a large bowl, beat softened cream cheese until smooth and fluffy.
- Gradually add sweetened condensed milk, mixing until well combined.
- Stir in lemon juice and vanilla extract; mix until smooth and creamy.
Assemble the cheesecake:
- Pour the filling into the chilled crust.
- Smooth the top with a spatula.
- Cover and refrigerate for at least 4 hours or until firm (overnight is best).
Add the topping:
- Spoon cherry pie filling evenly over the top just before serving.

Crust options: Try chocolate graham crackers or crushed vanilla wafers for a twist.
Other toppings: Blueberry, strawberry, or mixed berry pie filling work beautifully.
Lighter version: Use reduced-fat cream cheese and light condensed milk — still creamy and delicious!