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

Beat the cream cheese: 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.

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

Whip the cream: 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.

Combine the filling: 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.

Make the first graham layer: 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.

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

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

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

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

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

Cover and chill: 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.

Check the set: 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.

Garnish and slice: 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 chilled: Serve directly from the refrigerator while the cheesecake filling is firm and cool.