Instructions

1. Preheat the oven to 325°F and line a 10 inch springform pan with parchment paper on the bottom. Grease the sides with cooking spray and set aside.
2. Place the graham crackers in a food processor or high powered blender to make crumbs. Add the greek yogurt and honey and pulse until combined. The mixture will be slightly wet, but still crumbly. Press the crust into the prepared pan in an even layer, packing it down well. Set aside.
3. In a stand mixer with the whisk attachment, beat the softened cream cheese until creamy, about 1 minute. Add the greek yogurt and beat until homogenous. Don’t over beat. Scrape down the bowl to make sure everything is incorporated.
4. Add the eggs one at a time, beating between each addition. Add the vanilla, lemon, powdered sugar, honey, and cornstarch and beat until combined.
5. Pour the cheesecake batter through a fine sieve or strainer into the prepared crust. Drop spoonfuls of the cherry fruit spread a few inches apart on the cheesecake, and make big swirls with a knife.
6. Carefully place in the oven and back 325°F for an hour and fifteen minutes or until the edges are light golden brown and the cheesecake is mostly set, but still jiggly. Don’t overbake, or the cheesecake can dry out!
7. Turn off the oven and leave the door open for 20 minutes to allow the cheesecake to come to room temperature slowly. Remove from the oven and run a knife along the edge of the cheesecake to loosen it from the sides of the pan. This will help the cheesecake not to crack. Let the cheesecake cool for another hour at room temperature before placing in the fridge overnight to set.
8. Slice into 8 pieces for big pieces of cheesecake or 16 for smaller servings. Enjoy!