For the Crust: In the bowl of a food processor, blend graham crackers and sugar until sandy.  Add pecans and process until the nuts are coarsely chopped.  Add the melted butter and pulse until just combined.  Press the crust into a 9″ round pie pan.  At this point you can bake the crust at 350 for 5-6 minutes to set, or to keep this strictly no-bake, place pan in the freezer while you prepare the filling.

For the Filling:  Using a hand mixer, blend the cream cheese, sweetened condensed milk, lemon juice and vanilla until smooth.  Pour into the prepared pie crust.

For the Whipped Cream: Mix the cream and sugar until medium/stiff peaks form.

For the Topping: If making from scratch, in a medium saucepan stir together the cherries, sugar, cornstarch and lemon juice until cherries are coated in cornstarch and ingredients are well mixed.  Heat over medium-high heat, stirring frequently, until the juicy cherry mix begins to bubble and start to thicken.  Remove from heat and allow to cool completely before topping the pie.

To Assemble: After adding the filling to the crust, chill the pie for 15 to 20 minutes for filling to set.  Gently spread whipped cream over the cream cheese filling.  Top with cooled cherries.