Instructions

1. Make the cherry swirl: In a medium saucepan, combine the cherries and sugar. Bring to a boil, stirring frequently, then reduce the heat and simmer for 5 minutes. Stir in the lemon zest, cornstarch and lemon juice. Cook for an additional 2-3 minutes, until the sauce has thickened. Set aside to cool.
2. Preheat the oven to 350F. Butter a 9-x-13 baking pan.
3. Mix the graham cracker crumbs, cinnamon (if using), and butter until thoroughly combined. Press the mixture firmly and evenly into the bottom of the prepared pan.
4. Bake for 10 minutes. Set aside to cool slightly.
5. While the crust is baking, use an electric mixer to beat the cream cheese, sugar, vanilla extract, eggs and lemon juice until smooth and well combined.
6. Use a food processor or stick blender to blend the cherry sauce until smooth and pourable.
7. Once the crust has cooled slightly, pour the cream cheese mixture onto the crust and spread in an even layer.
8. Dollop 8-10 tablespoonfuls of the cherry mixture over the cream cheese mixture, then use a sharp knife to swirl the cherry mixture into the cheesecake filling. (I was a bit heavy-handed with my dollops — you should have some leftover cherry sauce, which you should 100% spoon over vanilla ice cream.)
9. Bake for 35-45 minutes, rotating the pan halfway, until the bars are set and a toothpick inserted in the center comes out clean. (My oven is way janky, so mine didn’t set up til 50-ish minutes in, and the top got a little … toasty. While they still tasted great, I’d watch yours like a hawk from 35 minutes onward.)
10. Cool the bars to room temperature. Cover and refrigerate at least 6 hours before serving.