Combine graham crackers, toasted pecans, melted butter, and sugar. Press into a 9×13-inch dish. Chill for 30 minutes or bake at 350°F for 10 minutes and cool.
Beat softened cream cheese until smooth. Add powdered sugar, vanilla, and lemon juice. Mix until light and fluffy. Gently fold in whipped topping and spread evenly over crust.
Spoon cherry pie filling over cheesecake layer. Spread evenly without mixing. Add almond extract if desired for flavor depth.
Spread remaining whipped topping evenly over cherry layer using an offset spatula for smoothness.
Sprinkle chopped toasted pecans and add fresh cherries. Cover and refrigerate 4–6 hours or overnight. Slice and serve chilled.
