• 1 ½ cups graham cracker crumbs
  •  cup packed brown sugar
  • ½ teaspoon ground cinnamon
  •  cup butter, melted
  • 2 (8 ounce) packages cream cheese
  • 2 teaspoons lemon juice
  • 1 pint heavy whipping cream
  •  cup white sugar
  • 1 (21 ounce) can cherry pie filling
  1. Stir together graham cracker crumbs, brown sugar, and cinnamon in a small bowl. Add melted butter and mix well. Press into the bottom of an 8- or 10-inch springform pan. Chill until firm.

  2. Beat together cream cheese and lemon juice in a medium bowl until soft. Add whipping cream and beat with an electric mixer until the batter becomes thick. Add sugar and continue to beat until stiff.


  3. Pour into chilled crust, and top with pie filling or fresh fruit. Chill for several hours or overnight.


  4. Just before serving, remove the sides of the springform pan.