Cherries

1. In a medium bowl, toss together all of the cherry ingredients until evenly coated. Set aside.

Cheesecake Filling

1. Preheat the oven to 350F and grease a 9×13 baking dish. Line with a sheet of parchment paper to cover the bottom and two long sides.
2. In a medium bowl with a mixer or by hand, mix the cream cheese until smooth. Then mix in the sugar until creamy and combined. Mix in the vanilla and egg until no lumps remain. Set aside.

Crumble

1. In a large bowl, use your hands to toss together all of the dry ingredients. Pour in the melted butter and use a spatula to stir until evenly hydrated. It should be crumbly but not too dry. 
2. Press 3/4 of the crumble into the bottom of the baking dish. It should make an even but thin layer. Spread the cheesecake filling on top, then use your hands to sprinkle the cherries over the cheesecake. Leave behind any excess juices. Top with a light layer of the remaining crumble.
3. Bake for 38 to 42 minutes or until the edges are golden and the bars are puffed through to the center. The center should also have a tight jiggle when the pan is nudged.
4. Allow the bars to cool for about 30 minutes, then transfer to the refrigerator to cool completely, about 2 hours or you can leave them overnight. 
5. Once set, lift out and slice into 12 large squares or 24 small squares. I find the best way is to use a large serrated knife. Saw through the tender cherries on top and then slice straight down. Enjoy!