You may use any pie filling for this recipe - I usually use strawberry. If you don't want the canned filling - just slice strawberries and cover with sugar. Let sit for a few hours to produce juice. Use this homemade topping instead.
PREHEAT oven to 350 degrees. (This is just for the crust)
Mix together graham cracker crumbs, butter, and sugar in a bowl until well incorporated and crumbly. Press into a pie plate, going up the sides as much as possible. Bake for 10 to 12 minutes; cool completely.
Beat together the cream cheese, powdered sugar and vanilla; set aside. Beat the heavy whipping cream until peaks form. Add this to the cream cheese mixture and mix well. Pour cream cheese filling into prepared crust. Smooth the top with a spatula, and refrigerate until firm, about 2 to 3 hours.
Spread the cherry (strawberry, blueberry, etc) filling over the top, and refrigerate until serving. Easy to make isn't it? No hot kitchen. Hands down, I prefer this easy no bake cheesecake recipe to the baked cheesecake version - any day.