Fresh Cherry Cheesecake Bars

With a combination of shortbread-like cake, creamy cheesecake and delicious summer cherries, these bars will be a real picnic hit.
Preheat the oven to 350 degrees.Line an 8-inch square glass or ceramic baking dish with parchment paper. In a dry measuring cup, add flour by weight or lightly spoon; flatten with a knife. Add the flour, powdered sugar, and salt to a food processor; beat 2 times to combine. Add the cooled butter and drizzle with ice water. Beat 10 times or until the mixture resembles coarse flour. Pour the mixture into the prepared baking dish (the mixture will become crumbly). Squeeze the mixture onto the bottom of the mold. Bake at 350 ° for 23 minutes or until they are lightly browned. Allow to cool completely. Reduce the oven temperature to 325 degrees.In a small saucepan, add the cherries, 1 tablespoon granulated sugar, and 1 tablespoon water. Bring to a boil. Reduce the heat and simmer for 5 minutes or until the cherries are tender. Combine the lemon juice and cornstarch in a small bowl, stirring with a whisk. Combine cornstarch mixture with cherry mixture; cook for 1 minute or until thickened. Cool the mixture slightly. Spoon the cherry mixture into a food processor and beat until smooth. Put the grated mixture in a bowl and set aside.Wipe the food processor dry. Place the cream cheese and other ingredients in a food processor; beat until smooth. Spread the cream cheese mixture over the cooled cake pan; spread evenly. Place the cherry mixture on top of the cream cheese mixture and beat with a knife. Bake at 325 degrees for 36 minutes or until cooked through. Cool on a wire rack. Cover and refrigerate for at least 3 hours.