Japanese Cotton Cheesecake

No Baking Cherry Yum Yum

INGREDIENTS:

•  1 ½ cups graham cracker crumbs
•  6 tablespoons salted butter, melted
•  8 ounce block cream cheese, softened to room temp.
•  ½ cup  sugar
•  2 cups (1 pint) heavy whipping cream
•  3 tablespoons sugar
•  ½ teaspoon vanilla extract
•  21 ounce can cherry pie filling

METHOD:

1. Start by crushing the graham crackers into crumbs. I put about 10 graham cracker sheets into a ziploc bag then pounded them with a heavy object (like a rolling pin or flat meat tenderizer). You need enough to make 1 ½ cups in crumbs.

2. Set aside 2 tablespoons of the crumbs (we'll use that for the topping.) In a medium bowl, combine melted butter with graham cracker crumbs.

3. Spread the rest of the crumbs into a 9x9-inch baking dish. Push down with your hands to make a flat layer.

4. Next, combine softened cream cheese with ½ cup sugar. This is easiest if you use a stand mixer or a handheld electric mixer. Set this bowl aside.

5. In a separate bowl (to make the whipped cream), combine the heavy whipping cream, 3 tablespoons sugar and vanilla extract. Using a stand or electric mixer, whip it until stiff peaks form. You can skip this if you are using COOL WHIP. This will take a minute or two on a high speed setting.

6. Combine the cream cheese mixture with the whipped cream, by hand, until combined well.

7. Spread half of the cream cheese/whipped cream mixture evenly over crust.

8. Evenly spread the cherry pie filling over the whipped cream layer. Finally, top with the remaining cream cheese/whipped cream mixture. Spread evenly. Top with reserved graham cracker crumbs.

9. Refrigerate for a couple hours (or overnight) before slicing and serving.

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