The Best Cherry Cheesecake Bars Recipe

Preheat your oven to 325 degrees
With a food processor chop up the graham crackers into fine bits
Stir in the sugar and butter until it is consistent with wet sand.
Press the crumbs into a greased 9x13 pan
Bake for 10 minutes
In a standing mixer add the cream cheese and stir until smooth
Add the sugar and vanilla, mix until smooth again
Add the cream and sour cream, whip until fully combined
Fold in the lemon juice
Add the eggs and mix until fully combined.
Pour the cheesecake batter onto the baked crust
Place back in the oven and bake for 27 minutes.
Once the cheesecake is done, turn off the oven and open the oven door. Let the cheesecake cool down in the oven like that for 30 minutes. Then remove and allow the cheesecake to cool for another 30 minutes to an hour on your counter.
Place it in the fridge and allow it to chill for at least 2 hours.
While the cheesecake is baking and cooling, make the cherry topping.
Add the pitted cherries, cornstarch, and sugar to a medium-sized saucepan over medium heat. Stir until the cherries are coated.
Add the lemon juice and vanilla. Stir until fully mixed.
Allow the mixture to get up to a boil, stirring occasionally.
Once the mixture has thickened, remove from the heat.
Pour the cherry mixture into a bowl and place it in the fridge to cool with the cheesecake.
When ready to serve, scoop a couple of spoonfuls of the cherry topping on top of each cheesecake serving and enjoy.