Mom's Cherry Cheese Pie

Another family favorite; essentially no-bake, always delicious and simple too. A lovely idea for Valentine's Day.
In the USA you can simply buy a can of sour-cherry pie filling for the topping (though I still think homemade is better). Can't do that where I live, so I've included the instructions for making your own.


Ingredients:
For the crust:
1 1/2 cups crushed graham crackers, vanilla wafers, or other plain butter cooky
2 TBS sugar
1/4 cup melted and cooled butter

For the cream layer:
4 oz. softened cream cheese (Philadelphia or plain Exquisa)
Scant 1/2 cup powdered sugar
1/2 tsp, salt
Few drops almond extract
1 cup cold heavy whipping cream

For the cherry glaze:
1 lb. canned sour cherries (Weichseln), packed in water
Scant 1/4 cup sugar
Dash salt
1 heaping TBS cornstarch (Maizena)
Juice of 1/2 lemon
(Red food coloring only if needed)

How to make it:
Preheat oven to 400°F/200°C.
Mix all crust ingredients together well and press into and up the sides of an 8" pie pan.
Bake for 10 minutes or until golden; remove to a rack and cool.

In a medium mixing bowl, beat cream cheese, powdered sugar, salt and extract together until well blended.
In a separate small bowl, beat cream until stiff.
Fold cream evenly into cheese mixture.
Spread evenly to edges of cooled pie crust and chill while making the glaze.

Drain cherries, reserving 1/2 cup canning liquid. Set aside.
In saucepan, combine sugar, cornstarch and salt; add reserved juice and whisk until smooth.
Bring to a boil, stirring over medium heat and cook, stirring occasionally, for 2-3 minutes.
Remove from heat and stir in lemon juice (and coloring if needed).
Stir in cherries and cool, stirring occasionally.
When glaze is room temperature, spread it evenly over the cream filling, leaving 1/2" of the cream filling showing on the edges.
Chill until serving and serve cold.
Serves 6-8 depending upon greediness.