No Bake Cheesecake

Crust
1 1/2 cups of graham cracker crumbs
1/4 cup sugar
1/2 cup melted butter

Cream Cheese Filling
16 oz. cream cheese, room temperature
1 cup powdered sugar
1 tsp. vanilla extract
1 cup heavy cream, whipped

Topping
1 – 21 oz. can of fruit pie filling – your choice

To make the crust, combine the graham cracker crumbs, sugar, and melted butter in a large bowl, mix until crumbs have an equal coating. Form the crust by pressing the mixture firmly onto the bottom of a 9x13-inch baking dish; chill the dish while you make the cream cheese filling. In a large bowl, whisk the softened cream cheese until velvety and smooth. After that, add the vanilla and powdered sugar and continue to whisk the mixture until everything is incorporated. Gently fold the whipped cream into the cream cheese filling until it is completely integrated; spread the filling over the crust in a uniform layer. Spread the fruit filling over the cream cheese layer. Cover the pan with wrap and refrigerate for four hours or overnight to allow cheesecake to set.