1 graham cracker crust. if you are making mine, its easy. about 2 cups graham cracker crumbs. 1tsp. cinamon. (or just crush cinnamon graham crackers) 1/4 cup brown sugar, 1/2 stick real butter melted and 1/2 cup chopped pecans. mix and press into pie pan. bake for 10 min in 375 degree oven. crust must be completely cooled before filling.
1 8oz pkg cream cheese, softened * 1 box french vanilla ( or cheesecake flavor) instant pudding mix, 1 cup milk, 1 8 oz container french vanilla cool whip, 1 can your favorite cherry pie filling.
Whip softened cream cheese til smooth and creamy. Reduce speed of mixer to low adding milk slowly, alternating with dry pudding mix til both are added. Continue beating til thick and creamy. ( another minute or two) now fold in 1/2 container french vanilla cool whip. Once blended, pour into graham cracker crust. The pudding mixture will be thick. Refrigerate for at least an hour. Just before serving, top with the rest of the cool whip, then spoon the can of cherry pie filling evenly over the top.
Another option, just after removing from refrigerator, cut the cheesecake into individual pieces, and place each on a dessert plate. Remember to top with cool whip and spoon pie filling over each piece for a more formal affect.