To make the crust, in a food processor process graham crackers  until fine crumbs form.

Add sugar and melted butter and pulse until the crumbs are evenly moistened.

Transfer the crumbs into a 9-inch pie pan. Press the mixture onto the bottom and up the sides of the pan. Refrigerate while working on filling.

Preheat the oven to 350°F (175°C).

To make the cheesecake filling, in a mixing bowl with paddle attachment, beat the cream cheese until nice and fluffy on medium speed, about 2 minutes.

Add sweetened condensed milk, eggs, flour, lemon juice, vanilla extract and salt. Continue to mix until well combined.

Pour the cheesecake mixture into the prepared pie crust.

Bake it for 45-50 minutes, or until the edges are set and slightly wobbly in the center. Cool on wire rack for 2 hours. Then refrigerate to set completely for at least another 2 hours.

To make the cherry pie filling, place the cherries (if frozen, no need to thaw in advance) in a medium saucepan over medium heat. Bring it to a boil.

In a separate bowl, mix together sugar, cornstarch and salt.

Add sugar mixture, vanilla extract, almond extract and lemon juice into the boiling cherries. Mix well.

Reduce the heat to low and simmer the cherry mixture stirring frequently until thickened, for 4-5 minutes. Remove from heat and cool for a few minutes. Cover with plastic wrap and refrigerate until ready to assemble.

To assemble the pie, spread the cherry pie filling over the chilled cheesecake and serve. (I find the cheesecake pie is best when served slightly at room temperature. It tastes creamier.)