Preheat the oven to 350°F.
Butter the bottom of a 12" x 17" baking sheet.
Combine the graham cracker crumbs, sugar and butter in a large mixing bowl. Press the crumb mixture firmly into the bottom of the prepared baking sheet. Place the pan on the middle rack of the oven and bake for 8 to 10 minutes. Remove the pan from the oven and set aside.
*Place cream cheese in the bowl of an electric mixer and beat on medium speed for 2 minutes.
*Scrape the inside surface of the bowl and mix for another minute until the cream cheese is smooth.
*Add the sugar and mix for 1 minute or until smooth. Scrape the inside surface of the bowl and mix for 30 seconds.
*Add the flour and mix until combined.
*Add the lemon juice and vanilla and mix well.
*Add the eggs and mix on low speed just until they are incorporated.
*Spread the cream cheese filling evenly over the crumb crust.
*Place the pan on the middle rack of the oven and bake for 25 to 30 minutes.
*Remove the pan from the oven and cool on a wire cooling rack.
*Cover with plastic wrap and chill for 2 to 3 hours or overnight.
*Spoon the cherry filling over the cream cheese layer and cut into individual bars.
Cheesecake bars can be stored in the refrigerator for up to 3 or 4 days.
Recipe is included with our Kitchen Essentials from Calphalon 2-Piece Bakeware Set.