Title: « Refreshing Cherry Lemon Delight Cheesecake: A Burst of Sweet and Tangy Flavors »

1. Make the Crust:
Preheat your oven to 350°F (175°C).
In a mixing bowl, combine the graham cracker crumbs, melted butter, and sugar. Mix until the texture resembles wet sand.
Press the mixture firmly into the bottom of a 9-inch (23cm) springform pan. Use the back of a spoon or a flat-bottomed glass to compact it evenly.
Bake for 8-10 minutes, then let it cool completely.
2. Prepare the Cheesecake Filling:
In a large mixing bowl, beat the softened cream cheese and sugar until smooth and creamy.
Add the lemon juice, lemon zest, and vanilla extract. Mix until fully incorporated.
In a separate bowl, whip the heavy cream until stiff peaks form.
Gently fold the whipped cream into the cream cheese mixture until smooth and fluffy.
3. Assemble the Cheesecake:
Pour the cheesecake filling over the cooled crust, smoothing the top with a spatula.
Cover and refrigerate for at least 6 hours, or overnight, to allow the cheesecake to set.
4. Make the Cherry Topping:
In a saucepan, combine the cherries, sugar, and lemon juice. Cook over medium heat until the cherries release their juices, about 5 minutes.
In a small bowl, mix the cornstarch with water to create a slurry.
Add the slurry to the cherries and cook for another 2-3 minutes, stirring constantly, until the mixture thickens.
Let the cherry topping cool to room temperature.
5. Garnish and Serve:
Spread the cherry topping evenly over the chilled cheesecake.
Garnish with fresh lemon slices, additional cherries, or a sprinkle of lemon zest for extra flair.
Slice and serve cold.
Serving and Storage Tips: