First, grab an 8x8 inch square baking dish. Line it with parchment paper, making sure it hangs over the sides. This will help when it’s time to remove the bars for cutting.

In a mixing bowl, mingle the finely crushed graham cracker crumbs with the melted unsalted butter. Use a fork to bring the mixture together until it resembles wet sand. Pour this crumb mixture into your prepared pan, pressing it down firmly with the back of a measuring cup. This creates a solid crust. Refrigerate it while you prepare the filling.

In a separate mixing bowl, beat together the softened cream cheese and organic cane sugar until smooth. Ensure there are no lumps. Then, add in the pure vanilla extract and lemon zest. Mix until well combined.

Next, in another bowl, whip the heavy cream until stiff peaks form. Gently fold this whipped cream into the cream cheese mixture. This airy component makes the filling light and fluffy.

Scoop the cheesecake filling onto the prepared crust in the baking dish. Spread it evenly using a spatula, ensuring a flat surface. Now, it's time for the cherry pie filling. Spoon it over the cheesecake layer, distributing the cherries evenly but not disturbing the filling too much.

Cover the pan with plastic wrap and place it in the refrigerator. Allow it to chill for at least 4-6 hours, or ideally overnight. This helps the flavors meld and the cheesecake to set.

Once fully chilled, it's time for the magic. Using the overhanging parchment, lift the cheesecake out of the pan. Place it on a cutting board and slice it into squares. Serve them chilled, and prepare for the compliments to roll in!