Graham Cracker Crust:
1 ½ cups graham cracker crumbs
2 tablespoons granulated white sugar
6 tablespoons unsalted butter, melted
One 8-ounce package cream cheese, at room temperature
¼ cup granulated white sugar
1 teaspoon vanilla extract
1 cup whipping cream (35%)
One 21-ounce can cherry pie filling
For the Graham Cracker Crust: In a large bowl, mix together the graham cracker crumbs, sugar, and melted butter. Place ¼ cup of filling into bottom of each jar. Use anything from your kitchen that has a flat bottom and will fit into the jar to press the crumb mixture down gently to level it. Place jars in the fridge to chill while you prepare the filling.
Cheesecake Filling: In a clean bowl of stand mixer or with your electric mixer, beat the whipping cream until soft peaks form. Remove to a separate bowl and set aside. In the bowl of your electric mixer, beat the cream cheese until smooth. Add the sugar and beat until light and fluffy. Scrape down the sides of the bowl then beat in the vanilla extract. Gradually fold or beat the whipped cream into the cream cheese mixture until smooth and well combined.
Remove jars from fridge and place a generous ¼ cup of filling over the chilled graham cracker crust. If you have extra, just distribute amongst the jars. Smooth the top of the filling. Place lid on jars and refrigerate for about an hour, until firm. Remove from fridge and spoon a layer of the cherry pie filling over the cheesecake filling and gently spread evenly to the edges. Place lid back on jar and refrigerate for several hours or more. Once set, these can also be frozen.