Cherry Topping:

4 cups of bitted cherries, fresh or thawed from frozen.

1/2 cup (100 grams) of sugar

1/2 cup (120 milliliters) of water

1 tablespoon of lemon juice

2 tablespoon of cornstarch

Graham Cracker Crust:

24 graham crackers
3/4 cup (170 grams) of melted salted butter
2 tablespoons of sugar

Cream Layer:

1 cup (240 milliliters) of heavy whipping cream
1/2 cup (100 grams) of sugar
1 teaspoon of vanilla extract
1 package of softened cream cheese
1/2 cup (100 grams) of sugar

To make the cherry topping, combine cherries, sugar, water, lemon juice, and cornstarch in a saucepan. Heat until boiling, then simmer for 10 minutes until thickened. Chill for 1-2 hours. Preheat oven to 375°F (190°C) and grease a 9×13 pan. For the crust, blend graham crackers, butter, and sugar; press into the pan and bake for 10 minutes. Whip heavy cream, sugar, and vanilla until stiff. Mix cream cheese and sugar until smooth; fold into whipped cream. Spread over cooled crust.