Preheat your oven to 325°F (163°C). Line a 9×13-inch baking pan with parchment paper, leaving some overhang for easy removal.

In a medium bowl, combine 2 cups of graham cracker crumbs, 0.5 cup of melted unsalted butter, 0.25 cup of granulated sugar, and a pinch of salt. Mix until the crumbs resemble damp sand.

Firmly press the graham cracker mixture into the bottom of the prepared pan. Bake for 10 minutes until lightly golden, then let cool slightly.

In a large mixing bowl, beat 24 oz of softened cream cheese on medium speed for 2–3 minutes until smooth. Gradually add 0.75 cup granulated sugar and beat until well blended.

Mix in 0.25 cup sour cream and 1 teaspoon vanilla extract. Add eggs one at a time on low speed until each is incorporated, being careful not to overmix.

Pour the cheesecake filling over the slightly cooled crust. Smooth the top with a spatula.

Bake for 35 to 40 minutes until the center is mostly set but slightly jiggly when shaken.

Cool at room temperature for 1 hour, then refrigerate for at least 4 hours until firm.

Spread 21 oz cherry pie filling over the top of the chilled cheesecake bars.

Using the parchment overhang, lift the cheesecake out of the pan, place on a cutting board, and cut into squares.