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Mix the crushed biscuits, sugar and melted
butter in a bowl, until well incorporated and
crumbly. Press in a 20cm round tin. Put in the
freezer for 20 minutes. Take it out and leave
aside. Beat the cream cheese, sugar and vanilla
in a bowl until smooth and spreadable. Whisk
the whipped cream into the cream cheese mixture
until smooth. Pour cream cheese into the
prepared crust. Smooth the top with a spatula,
and refrigerate until firm for about 2-3 hours.
Spread the cherry pie filling over the top,
there will be some extra filling left.
Refrigerate until serving. Enjoy the taste --)
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