Step 1: Preheat your oven to 350°F (175°C). Spread 1 cup of chopped pecans on a baking sheet and toast them for 5-7 minutes, until fragrant. Let them cool completely, then roughly chop any larger pieces.
Step 2: In a medium bowl, combine the toasted pecans, graham cracker crumbs, granulated sugar, and melted butter. Mix well until the crumbs are evenly moistened.
Step 3: Press the mixture firmly into the bottom of a 9×13 inch baking dish. Use the bottom of a glass or a flat measuring cup to get a really compact, even crust. Place in the freezer to chill while you prepare the filling.
Step 4: In a large mixing bowl, using an electric mixer, beat the softened cream cheese until light and fluffy, about 2-3 minutes. Scrape down the sides of the bowl.
Step 5: Gradually beat in the sweetened condensed milk until fully incorporated and smooth. Continue to beat on medium-high speed for another 2 minutes, ensuring it’s well aerated and creamy.
Step 6: Gently fold in the whipped topping (Cool Whip or similar) until just combined. Be careful not to overmix, or you’ll deflate the lightness.
Step 7: Evenly spread the cream cheese mixture over the chilled pecan crust. Return the dish to the refrigerator and chill for at least 30 minutes to allow it to set slightly.
Step 8: While the cheesecake layer is chilling, carefully spread the cherry pie filling over the cream cheese layer. Try to distribute the cherries evenly.
Step 9: In a separate large mixing bowl, beat the heavy cream with powdered sugar and vanilla extract until stiff peaks form. Alternatively, use another tub of whipped topping.
Step 10: Carefully spread the whipped cream over the cherry layer.
Step 11: Sprinkle the remaining 1/4 cup of toasted, chopped pecans over the whipped cream layer for a beautiful finish and extra crunch.
Step 12: For best results, cover the dish tightly with plastic wrap and refrigerate for at least 4-6 hours, or preferably overnight, to allow the dessert to set completely and for the flavors to fully meld.