Cherry Cheesecake

Ingredients:
- 1 1/2 cups graham cracker crumbs
- 1 cup butter, melted
- 1 1/2 blocks (12 oz) cream cheese
- 3 1/2 cups confectioners sugar, divided
- 16 ounces whipped topping
- 24 ounces cherry topping or pie filling

Directions:
- Butter a large baking or casserole dish. (we used a 14x11 dish but anything at least 13x9 should work) Crush graham crackers until fine. I used a rolling pin, but you can also use a food processor. Mix crackers with melted butter. Press evenly into pan. Slide pan into freezer.
- Mix cream cheese and 2 1/2 cups confectioners sugar until well combined. Add the rest of the confectioners sugar, mixing until creamy. Fold in whipped topping.
- Pull pan out of freezer and spread cream cheese mixture on top of crust. Top cream cheese with cherry filling.
- Cover and refrigerate for 4 hours or overnight. Refrigerated cheesecake can be enjoyed for up to 4 days.