Ingredients

• 4 ounces cream cheese, at room temperature
• Cooking spray
• 12 whole graham cracker sheets (6 1/2 ounces), or 1 1/2 cups graham cracker crumbs
• 1 tablespoon granulated sugar
• 8 tablespoons (1 stick) unsalted butter, melted
• 2 cups cold heavy cream
• 1/4 cup powdered sugar
• 1 teaspoon vanilla extract
• 1/2 cup cold whole or 2% milk
• 1/4 teaspoon kosher salt
• 3/4 cup chilled root beer soda
• 1 (3.4-ounce) box instant vanilla pudding mix
• 1 teaspoon root beer extract
• 8 maraschino cherries, preferably stem on, patted dry

1. Coat a 9-inch pie dish (not deep dish) with cooking spray.
2. Break 12 whole graham cracker sheets into rough pieces and place in a food processor. Add 1 tablespoon granulated sugar and process until the graham crackers are very finely ground, about 30 seconds. Drizzle 1 stick melted unsalted butter over the crumbs and pulse just until the crumbs are evenly moistened, 5 to 10 pulses. (If using graham cracker crumbs, stir the crumbs, sugar, and butter together in a medium bowl.)
3. Transfer the mixture to the pie dish. Press firmly and evenly into the bottom and up the sides, using the bottom of a glass or measuring cup to compact the crumbs. Refrigerate while you make the filling.
4. Beat 2 cups cold heavy cream, 1/4 cup powdered sugar, and 1 teaspoon vanilla extract together in a stand mixer with the whisk attachment on medium-high speed until stiff peaks form, 2 to 3 minutes. Refrigerate while you make the pudding mixture.
5. Beat 4 ounces room temperature cream cheese, 1/2 cup cold milk, and 1/4 teaspoon kosher salt together in a stand mixer with the whisk attachment on medium speed until smooth, about 20 seconds. Add 3/4 cup cold root beer and beat until combined, about 10 seconds. Add 1 (3.4-ounce) box vanilla instant pudding mix and 1 teaspoon root beer extract, and beat until smooth, about 30 seconds.
6. Transfer about half of the whipped cream (2 cups) to the pudding mixture and fold together with a flexible spatula until no streaks remain. Transfer to the crust and spread into an even layer. Refrigerate until set, at least 4 hours or up to overnight. Meanwhile, cover and refrigerate the remaining whipped cream.
7. Top the pie with remaining whipped cream and garnish with 8 maraschino cherries, spacing them evenly apart around the edges of the pie. When slicing, wipe the knife clean between cuts for the cleanest-looking slices.