Preheat oven to 350°F and grease an 8x8 inch baking dish.
In large bowl, combine the melted butter, sugar, cinnamon, and graham cracker crumbs.
6 tablespoons unsalted butter, 1 ½ cups graham cracker crumbs, ¼ cup granulated sugar, ⅛ teaspoon ground cinnamon
Once mixed, press the crust into the bottom of the pan and bake it for 7 to 10 minutes. When done, place it in your fridge to cool.
No Bake Cheesecake Filling
Using a mixer, combine the cream cheese, sugar, vanilla extract, and ground cinnamon. Mix for two to three (2-3) minutes. Set aside.
8 ounces block-style cream cheese, ½ cup granulated sugar, ½ teaspoon pure vanilla extract, ¼ teaspoon ground cinnamon
Grab another bowl and combine the heavy cream and powdered sugar. Mix until whipped cream forms stiff peaks Approximately, five (5) minutes.
1 ½ cups heavy cream, ¼ cup powdered sugar
Fold the whipped cream and cream mixture together to create no bake filling. Pour the filling into the crust and use a spoon to smooth it out. Place the cheesecake in your fridge to set for about two (2) hours.
Topping
When the cheesecake has set, gently top it with the cherry pie filling and use your spoon to smooth out the topping.
21 ounces cherry pie filling
Cut the bars into twelve (12) equal sized servings and serve or put them back into the fridge to store.
Notes
The calories listed are an approximation based on the ingredients and serving size of one (1) bar (when cut into twelve ((12)) equal sized bars). Actual calories will vary. The cherry cheesecake bars can be stored in your fridge in a sealed container for up to three (3) days.