Instructions
1. Preheat oven to 325°F (160°C). Lightly grease a 9×13-inch baking pan or line it with foil for easy removal.
2. In a medium bowl, combine graham cracker crumbs, melted butter, and sugar. Mix well until the crumbs are coated.
3. Press the mixture evenly into the bottom of the pan to form the crust. Bake for 8–10 minutes, then set aside to cool slightly.
4. In a large mixing bowl, beat cream cheese and sugar until smooth and creamy.
5. Add eggs one at a time, mixing after each addition. Then blend in vanilla extract and sour cream until well combined.
6. Pour the cheesecake batter over the cooled crust and spread evenly.
7. Bake for 35–40 minutes, or until the center is just set and slightly jiggly.
8. Remove from oven and let cool to room temperature, then refrigerate for at least 4 hours (or overnight) until fully chilled.
For the Topping:
1. Spread whipped topping evenly over the chilled cheesecake layer.
2. Spoon cherry pie filling over the top, then use a knife or spatula to gently swirl it into the whipped topping for a marbled effect.
3. Chill for another 30 minutes before serving for the best texture and flavor.
4. Slice into squares and serve cold — each piece is a creamy, cherry-filled dream!
Prep Time: 20 minutes | Cooking Time: 40 minutes | Total Time: 5 hours (including chilling)
Kcal: 410 kcal | Servings: 12 servings
