33 square graham crackers, crushed into fine crumbs
1 3/4 cups sugar, divided
1/4 cup plus 2 tablespoons butter, melted
2 (8 ounce) packages cream cheese
1 teaspoon vanilla
2 (21 ounce) cans cherry pie filling
In a large bowl, beat together the softened cream cheese and the remaining cup of sugar. Continue beating until mixture is very smooth. The smoother you get it the creamier your cheesecake will be.
Add the eggs, one at a time, beating well after each egg. Beat in the vanilla. Pour filling on top of pressed crumbs. Bake at 350 for 35-30 minutes.