Prepare an 8x8-inch baking dish by spraying generously with non-stick spray and line the bottom with parchment paper with longer sides to allow you to lift the bars out for easier serving (see notes below).
In a food processor, pulse 9 graham crackers into small crumbs, add 2 Tablespoons granulated sugar and 1/2 cup (1 stick) salted butter, melted and pulse until just combined (see notes below if you don't have a food processor.)
Pour the graham cracker crumbs into the bottom of the prepared pan and use a measuring cup or the bottom of a glass to press the crumbs into the bottom of the pan to form the crust.
In the bowl of a stand mixer equipped with a paddle attachment (or in a bowl with an electric hand mixer) cream 16 ounces (2 blocks) cream cheese, room temperature on medium-high speed for 4-5 minutes until smooth.
Add 1 cup powdered sugar and 1 teaspoon vanilla extract and mix until just combined.
Use a spatula to stir 8 ounces (1 tub) Cool Whip into the cream cheese mixture until fully combined.
Smooth the cream cheese mixture over the crust and refrigerate for at least 4 hours to overnight.
Once you are ready to serve, smooth the 21 ounce can cherry pie filling over the top of the cheesecake and cut into 9 squares and serve.
Keep any leftovers in an airtight container in the refrigerator for up to three days.
Video
Notes
Please refer to my FAQ’s and ingredient list above for other substitutions or for the answers to the most common questions.
Spraying the pan then adding parchment paper helps the parchment to stick to the pan and keeps it from popping up or not staying in place. You could also use binder clips. This is optional but I find it helpful.
You can use other pie filling for the topping, if desired.
I love almond flavoring with cherry pie filling so consider adding abut a teaspoon of almond extract to the can of pie filling for an extra layer of flavor!
This can be made up to a few days in advanced.
You can double this recipe, just use a bigger, 9x13-inch pan.
If you don't have a food processor, crush the graham crackers with a rolling pin and cut in the butter and sugar with the crumbs.