1¾cupsgraham cracker crumbs(or 1 package graham crackers)
2½tablespoonsgranulated white sugar
Two8-ouncepackages cream cheese,at room temperature
¼cuphalf and half cream
One21-ounce cancherry pie filling
PREPARE THE CRUST:
Spray an 8x8-inch pan with nonstick spray, and then line it with parchment paper.
In a medium bowl, combine the graham cracker crumbs, melted butter and sugar. Stir to combine. Press the crust into the bottom of the prepared pan. Place in the refrigerator to chill. Alternately, if you have purchased whole graham crackers, use a food processor to combine the 3 ingredients.
ADD THE FILLING AND TOPPING:
In a large bowl, use an electric mixer to combine the cream cheese, powdered sugar, half and half, honey, vanilla extract, salt and cinnamon. Beat until smooth and creamy.
Pour the cream cheese mixture over the crust in the baking pan. Smooth it out as best you can and then set it aside in the refrigerator to chill and set for a least 2 hours.
Cut the cheesecake into bars and move them to a serving platter. Spoon cherry pie filling on top of each bar and refrigerate again for at least one hour until ready to serve. These bars are best when served cold.