1. Prepare the Crust: In a medium bowl, mix the crushed graham crackers and granulated sugar. Stir in the melted butter until the mixture is well combined. Press this mixture into the bottom of a 9×13-inch baking dish to form an even crust. Refrigerate the crust while you prepare the filling.
2. Make the Cream Filling: In a large mixing bowl, beat the softened cream cheese until smooth. Add the powdered sugar and vanilla extract, and continue beating until fully combined. In a separate bowl, whip the heavy cream until stiff peaks form. Gently fold the whipped cream and sour cream (if using) into the cream cheese mixture until smooth and fluffy.
3. Assemble the Dessert: Remove the crust from the fridge and spread the cream filling evenly over the crust. Smooth the top with a spatula. Refrigerate for at least 2-3 hours to allow the filling to firm up.
4. Prepare the Cherry Topping: If using fresh cherries, combine the pitted cherries with lemon juice to prevent browning. If using cherry pie filling, you can simply spoon it directly onto the dessert. Once the filling has set, spread the cherry topping evenly over the cream filling.
5. Chill and Serve:** Refrigerate the entire dessert for at least 4 hours (overnight is ideal) to let the flavors meld and the dessert set. Serve chilled and enjoy!
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