Sweet Cherry Cheesecake Pie

cream

graham crackers

sour cream

cream cheese

sugar

lemon

cherries

butter

cornstarch

Mix together the graham cracker crumbs with melted butter and sugar with a fork until completely moistened.

Press the crumbs into a 9" pie dish, being sure they're packed firmly into the bottom and up the sides.

Beat together the cream cheese and sugar until smooth and broken down.

Add in the whipped cream and mix until a light and fluffy texture forms.

Pour the cream cheese mixture into the pie dish spreading it into an even layer and cover lightly with plastic wrap, and refrigerate for three hours.

Pit the cherries (if needed) then add them to a large pan with sugar and water over medium heat and allow the juices to release.

Combine the cornstarch and water and mix it into the cherries, stirring the whole time until it thickens. Stir in vanilla and allow the mixture to cool (but do not refrigerate).