Melt the butter and stir in the crushed vanilla wafers, pecans, and pecan powder in a medium mixing bowl.
In a 9-by-13-inch pan, press down firmly. The crust may be cooked or left unbaked.
Preheat the oven to 350°F and bake the crust for 10 to 12 minutes. Once done, transfer to the refrigerator and let cool to room temperature.
Just chill the crust for at least an hour until it becomes firm; no baking is required.
Split the whipped topping into two bowls and stir in the powdered sugar and cream cheese.
Spread the mixture evenly over the cooled crust after mixing until smooth.
In a medium bowl, whisk together the cheesecake pudding mix, milk, and 1 cup of whipped topping.
After the cream cheese layer is in the pan, spread it out evenly.
Add half a cup of chopped pecans, half a can of cherry pie filling, and the rest of the whipped topping on top.
Put in the fridge for at least four hours, preferably all night.
Twenty servings, thirty minutes total, including fifteen minutes for prep and fifteen minutes for cooking (if using a baked crust).
