In a medium bowl, combine graham cracker crumbs and the melted butter. Mix until the butter is evenly distributed over the crumbs.
1 1/4 cup graham cracker crumbs, 1/4 cup unsalted butter
Press this mixture into an even layer on the bottom of a 9-inch springform pan. I like to use the bottom of a flat glass to press them down well.
Take 1 cup of chopped cherries and set them aside. Place the remaining cherries into a blender or food processor and pulse until smooth.
1 1/2 pounds fresh cherries
Put the blended cherries in a fine mesh colander and scrape it along the bottom with a spoon until you get as much juice as you can out of them. Discard whatever is leftover in the colander.
Place the softened cream cheese in a large bowl and whip it until smooth with an electric hand mixer.
8 ounces cream cheese
Add the sugar and whip until smooth.
3/4 cup granulated sugar
Mix the juice with the cream cheese mixture with a whisk by hand, NOT with the handheld mixer, or else you will have a red cherry juice massacre all over your kitchen. When this is combined, fold in the chopped cherries and cool whip. Mix thoroughly.
8 ounces cool whip
Pour the cream cheese filling over the graham cracker crust and smooth it out on top as evenly as possible.
Cover with plastic wrap and place in the freezer until it is frozen. At least 6 hours but best if you can freeze overnight.
Let it sit at room temperature for about 10 minutes before slicing. Garnish with whipped cream, more cool whip, and fresh cherries if desired.
fresh cherries for garnish
Notes
If you like a sweeter crust, you can add about 1/4 cup sugar to the butter and graham cracker mixture.
Want to change up the flavor? Use chocolate graham cracker crumbs!
You can use frozen cherries in this recipe, see my tips above.
Since this cheesecake is frozen to begin with it is able to keep longer than your normal cheesecake, see my tips above on storage.
If you want a less thick cheesecake you can use a larger spring-form pan such as a 10″ one.