Heat your oven to 325°F. Prepare a 9x13-inch baking dish by lining it with parchment paper, allowing some to hang over the sides.

To create the crust, combine the graham cracker crumbs with the sugar and melted butter. Press this mixture evenly into the base of the lined baking dish. Bake for about 10 minutes and then let it cool.

In a large mixing bowl, blend the softened cream cheese with the sugar until it’s smooth and creamy, which should take about 2 minutes. Add in the eggs one at a time, beating on a low setting after each addition. Finally, incorporate the vanilla extract and salt until just mixed.

Spread the cheesecake mixture over the cooled crust in an even layer.

Bake the cheesecake for 35 to 40 minutes, or until the edges are firm but the center has a slight jiggle.

Allow the cheesecake to cool fully at room temperature, then refrigerate for a minimum of 4 hours or leave it overnight for best results.

Once the cheesecake is well chilled, spread the cherry pie filling over the top.

Lift the bars out of the pan using the parchment paper overhang, slice them into squares, and serve chilled. Enjoy!