For the Crust:
1 ½ cups (150g) graham cracker crumbs (or digestive biscuit crumbs)
5 tbsp (70g) melted vegan butter or regular butter
2 tbsp granulated sugar
For the Cheesecake Filling:
16 oz (450g) cream cheese (vegan or regular), softened
¾ cup (150g) granulated sugar
1 cup (240ml) heavy cream (or coconut cream)
¼ cup (60ml) fresh lemon juice (about 2 lemons)
1 tbsp lemon zest
2 tsp vanilla extract
For the Cherry Topping:
2 cups (300g) fresh or frozen cherries, pitted
¼ cup (50g) granulated sugar
1 tbsp cornstarch or arrowroot powder
2 tbsp water
1 tsp lemon juice
Directions:
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