Instructions

For the crust:

1. In a small bowl, combine the cookie crumbs and the melted butter until the cookie crumbs are evenly coated in the butter. Press the mixture into an even layer on the bottom of 13×9 baking pan that has been sprayed on the bottom and sides with cooking spray. Set aside.

For the filling:

1. Preheat your oven to 325 degrees. In a small bowl, mix together the thawed cherries and 3 tablespoons of sugar. Set aside to let the cherries soak in the sugar.
2. In the bowl of an electric mixer on medium speed,  beat together the cream cheese with the remaining 1 cup of sugar until light and fluffy, about a minute or so. Reduce the speed to low and add in one egg at a time, making sure to wipe down the edges of the bowl between each addition. Mix in the heavy cream and the vanilla extract until just combined.
3. Drain the liquid that the cherries gave off from soaking in the sugar. Using a rubber spatula, gently fold the cherries into the cream cheese mixture until fully combined. Pour the cheesecake batter into the prepared 13×9 baking pan in an even layer.
4. Bake for 50-55 minutes, or until the center of the cheesecake bars has set and the top is very slightly golden. Remove from the oven and allow to cool at room temperature for about an hour. Refrigerate for at least 4 hours prior to serving, or up to a day or so in advance.

For the ganache topping:

1. About 30 minutes prior to serving, bring the heavy cream to a very low simmer over low heat in a small sauce pan. Add in the dark chocolate chips and whisk until smooth and glossy, making sure that the mixture does not boil.
2. You can drizzle the bars with the ganache topping before or after cutting them to serve. Allow the ganache to set for about 10 minutes and cool down after you drizzle the cheesecake bars with it. Enjoy!