• Preheat the oven to 325 degrees Fahrenheit. Line a 9x9-inch pan with parchment paper, leaving a 1 or 2-inch overhang on either side of the pan, and spray with pan spray.
• In a medium bowl, mix together the graham cracker crumbs, sugar, and butter together until it resembles wet sand.
• Firmly press the mixture into the bottom of the prepared pan and bake for 10 minutes. Remove from the oven and let the crust cool while you prepare the filling.

Cheesecake

• Add the cream cheese to a large bowl and beat with a hand mixer or the paddle attachment of a stand mixer and beat until it is smooth and creamy. Scrape down the sides and bottom of the bowl as needed.
• Add the sugar, sour cream, heavy cream, and vanilla and beat until combined. Add the eggs one at a time, beating well after each addition. Pour the batter over the cooled crust.
• Return the pan to the oven and bake for 28-30 minutes, or until the center is set.
• Remove the pan from the oven and allow it to cool to room temperature before chilling in the refrigerator for at least 2 hours.
• Once chilled, carefully remove the bars from the pan using the parchment paper. Cut the cheesecake into 9 or 12 squares, depending on your preference.
• Spoon approximately 2 tablespoons of cherry pie filling over each bar and serve.