1 c. graham cracker crumbs
1/3 c. granulated sugar
2 tbsp. finely chopped pecans
1/2 stick (1/4 c.) melted butter

Combine crumbs, pecans, butter and sugar. Mix well. Press on bottom of buttered 8 or 9 inch springform pan (sides removed). Bake for 8 minutes at 350 degrees. Cool. Attach sides of pan to bottom; line with strips of wax paper. Set aside.

FILLING:

1 pkg. (8 oz.) cream cheese
1 pkg. (3 oz.) cream cheese
1 1/3 c. confectioners' sugar
1 tsp. vanilla
3/4 c. coarsely chopped pecans
1 c. whipping cream (whipped)

Allow the cream cheese to stand at room temperature to soften, about 1 hour. Beat until creamy; add vanilla and sugar. Stir until creamy and soft. Spread over baked crust. Sprinkle chopped nuts over cream cheese mixture. Chill. Spread whipped cream over nut mixture. Chill.

TOPPING:

1 can (21 oz.) cherry pie filling (divided)
1 tbsp. plus 1 tsp. cognac (optional)

Combine pie filling with cognac; blend thoroughly. Spoon half of the topping mix over dessert; set aside remainder to spoon over individual servings, if desired. Chill 4 hours or longer. Remove sides of pan at serving time. Serves 8 to 10.