Butter the bottom of a 9x13 pan and set aside.

 

Melt you butter and add the crushed graham crackers. Mix together using a fork (it will be crumbly). Pour into your baking dish and press firmly to create a solid layer with no holes in it. Set this aside.

 

In a medium mixing bowl, add your softened cream cheese (or whipped cream cheese, if using that), canned cream and sugar. Blend until smooth and the sugar is completely dissolved. Pour over your graham cracker crust and smooth out to cover/seal the crust.

 

Sprinkle your pecans over the top of the cream cheese mixture.

 

Dollop your whipped cream over the top of the pecans and carefully spread to cover, making sure you take it all the way to the edge to seal in the pecans. 

 

Top with the pie filling and, again, dollop it on top and then carefully spread to the outside edges. Take your time, careful not to mix the whipped cream with the cherries. You want to maintain the layers when it sets up and is cut into.

 

Lastly, sprinkle a few crushed pecans on top (this is optional, but it looks pretty!).

 

Refrigerate for at least three hours before serving, but this is best made a day, or even two days ahead of time, to give it time to really set up and allow the flavors to marry. Enjoy!