In a medium-sized bowl, mix together the graham crackers and the butter. Mix until the butter is evenly distributed over the crumbs. Press this mixture into 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. 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 cream cheese in a large bowl and whip it until smooth with an electric hand mixer. Add the sugar and whip until smooth.

Mix the juice with the cream cheese mixture with a whisk by hand, NOT with the electric hand 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.

Pour the mixture 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.