Fresh Cherry Tart

I love, love, love fresh cherries so I was super excited to try this tart. And very happy that it was so deeee-lish!  :)  Also, I used strawberry jam since that's what I had opened and it was just fine.

Fresh Cherry Tart

9 graham cracker (2 1/2 x 5" each)
2 Tbsp plus 1/4 C sugar, divided
6 Tbsp butter, melted
6 ounces cream cheese, room temperature
1/2 tsp vanilla
3/4 C heavy cream
1 lb fresh sweet cherries, pitted and halved
1 Tbsp seedless raspberry jam
1 tsp water

Heat oven to 350 degrees.  In a food processor, pulse graham crackers and 2 Tbsp sugar until finely ground. Add butter and process until combined. Transfer to a 9-inch tart pan with a removable bottom. Using the base of a dry measuring cup (or your hand), firmly press mixture into bottom and up sides of pan. Bake until browned, 10-12 minutes. Let cool completely on wire rack.

In a large mixing bowl, beat cream cheese, vanilla and remaining 1/4 cup sugar until light and fluffy. Gradually add cream and beat until soft peaks form. Spread mixture into cooled crust. Arrange cherries on top.

In a small microwavable bowl combine jam and water; heat 30 seconds at a time until liquified. Using a pastry brush dab cherries with glaze. Refrigerate tart at least 30 minutes.  Can store, covered, up to 1 day.