Set out a 9 x 13-inch (23 x 33 cm) baking dish. No greasing is needed.

Place the softened cream cheese in a large mixing bowl. Beat on medium speed for 1 to 2 minutes, until completely smooth with no visible lumps.

Beat in the powdered sugar, vanilla, and lemon juice. Mix until creamy and evenly combined, scraping the bowl as needed.

In a separate medium bowl, beat the cold heavy whipping cream on medium-high speed until stiff peaks form, about 3 to 4 minutes. The cream should hold its shape when the beaters are lifted without looking grainy.

Fold one-third of the whipped cream into the cream cheese mixture to loosen it. Gently fold in the remaining whipped cream in two additions. The finished filling should be thick, smooth, and airy enough to spread without flowing.

Arrange 7 whole graham cracker sheets over the bottom of the baking dish, breaking pieces as needed to cover gaps. Keep the layer as even as possible.

Spread one-third of the cream cheese filling, about 2 cups, evenly over the graham crackers. Work gently so the crackers do not slide.

Add another layer of 7 graham cracker sheets, followed by another one-third of the cheesecake filling.

Arrange the remaining 7 graham cracker sheets over the filling, trimming or breaking pieces as needed to fit the dish.

Spread the remaining cream cheese mixture evenly over the top. Smooth the surface with an offset spatula or the back of a spoon.

Spoon the cherry pie filling over the cheesecake layer. Spread it gently into an even layer without pressing it deeply into the cream.

Cover the dish tightly with plastic wrap or a fitted lid. Refrigerate for at least 6 hours, preferably overnight. The graham crackers should become soft enough to cut easily with a fork.

Before serving, insert a thin knife through the center. The layers should feel chilled and cohesive, and the graham crackers should no longer feel crisp or dry.

Sprinkle with graham cracker crumbs or grated chocolate, if using. Cut into 12 pieces with a sharp knife, wiping the blade between cuts for neater layers.

Serve directly from the refrigerator while the cheesecake filling is firm and cool.