No bake Cherry Pie Recipe (with Graham Cracker crust)

Graham Cracker Crust:
0 In a food processor, combine graham crackers, walnuts, and melted butter until the mixture resembles wet sand.
1 Lightly grease the sides of an 8-inch spring-form pan (with a removable rim) or a 9-inch pie dish with oil. Line the bottom of the pan with parchment paper, securing the rim with the excess paper hanging over the sides.
3 Pour the graham cracker mixture into the prepared pan. Use the bottom of a measuring cup or glass to firmly press the mixture onto the bottom and sides of the pan, ensuring a compact crust. Use your fingers to pack it tightly if necessary. Place the homemade crust in the freezer while preparing the filling.
Filling:
5 In a large mixing bowl of a stand mixer (or using a hand mixer with a large bowl and paddle attachment), beat the cream cheese on medium speed for 1.5 minutes. Add the sour cream and mix until just combined.
6 Sift the powdered sugar into the bowl, and add vanilla extract and salt. Mix until just combined, scraping the bottom and sides of the bowl.
7 In a separate bowl with a whisk attachment, whip the heavy cream until stiff peaks form. Carefully fold it into the cream cheese mixture using a spatula, being mindful not to deflate the whipped cream.
8 Spread half of the filling mixture over the graham cracker pie crust, smoothing it out with the back of a spoon.Spread half of the cherry preserves in an even layer on top of the cream cheese layer, leaving a 1-inch border around the edges of the pie.Add the remaining filling mixture, smoothing it out again with the spoon, and top with the rest of the cherry preserves.
9 Refrigerate for at least 6 hours, or overnight. Decorate the chilled pie with fresh cherries before serving.