Melt the butter. Melt the seven tablespoons unsalted butter in a small saucepan over low heat. Watch it closely to prevent burning.
Graham crackers should be crushed by placing them in a food processor and pulsing them until they become fine crumbs. If you don’t have a food processor, smash the crackers with a rolling pin inside a zip-top bag.
Mix and Press: Place the melted butter, granulated sugar, and graham cracker crumbs in a medium-sized mixing basin. Stir until a wet sand-like consistency is achieved. Press the mixture evenly over the bottom and up the sides of a pie dish or tart pan after transferring it there. This creates your “skin” or crust.
Chill:
To help the crust solidify, place the pie plate in the refrigerator for about fifteen minutes.
Setting Up the Cream Cheese Garnish:
Cream Cheese Should be beaten until smooth and creamy in a large mixing dish when it has softened.
Add Sugar and Vanilla: Beat the cream cheese until the powdered sugar is incorporated gradually. Blend until well blended. Add the pure vanilla essence and stir.
Beat the Cream: Beat the cream in a another mixing bowl until firm peaks form.
Mix thoroughly: Gently incorporate the whipped cream into the cream cheese mixture.
Spread: Remove your chilled graham cracker crust-topped pie plate from the fridge. Evenly distribute the cream cheese mixture over the crust.
Add Cherries on Top: Evenly top the cream cheese layer with the cherry pie filling by spreading it out.
Last Minute Steps: For optimal results, let your Classic Cherry Feeling dessert sit in the refrigerator for at least three hours, preferably overnight.
For an added touch of elegance, feel free to garnish before serving with some fresh cherries or a dusting of graham cracker crumbs.