Ingredients:

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

Directions:
We’ll start with our cherry topping. Combine the cherries, sugar, water, lemon juice, and cornstarch in a saucepan. Stir until well mixed.

Set the pan on your stove over medium-high heat. Allow the mixture to reach a boil before reducing the heat to low. Continue cooking for around 10 minutes, stirring often, until the sauce has thickened and the cherries have softened.

Remove your cherry topping from the heat and transfer it to a bowl. Cover it and let it chill in the fridge for 1 to 2 hours. You want it to be completely cool before you add it to the dessert.

Preheat your oven to 375 degrees Fahrenheit (190 degrees Celsius) and grease a 9×13 baking pan.

For the graham cracker crust, process the graham crackers in a food processor until finely crushed. Add the melted butter and sugar, and pulse until the mixture resembles wet sand.

Pour the crumb mixture into your prepared pan, pressing it down firmly with the back of a spoon or your hand to form the crust. Bake this in your preheated oven for 10 minutes, then set it aside to cool.

For the cream layer, combine the heavy cream, sugar, and vanilla in a mixing bowl. Whip this together until it forms stiff peaks, about 3-5 minutes.

In a separate bowl, mix the softened cream cheese and sugar until smooth. Incorporate this into your whipped cream mixture, blending until smooth.

Spread the cream layer over your cooled graham cracker crust, making sure to seal the edges.