Preheat your oven to 350°F (175°C). Line a 9x13 baking pan with parchment paper, leaving some overhang for easy removal of bars.

In a mixing bowl, combine graham cracker crumbs, sugar, and melted butter. Mix until the crumbs are evenly coated. Press the mixture firmly into the bottom of the prepared pan to form an even layer.

Bake the crust for 10 minutes until it is set and slightly golden. Remove from the oven and let it cool while you prepare the filling.

In a large mixing bowl, beat the softened cream cheese until smooth. Add the sugar and continue to beat until fully combined and creamy. Add the eggs one at a time, beating well after each addition. Stir in the vanilla extract.

Pour the cream cheese mixture over the cooled crust, spreading it evenly to the edges.

Spoon cherry preserves over the cheesecake layer and scatter fresh cherries on top. Use a knife to swirl the preserves into the cheesecake for a marbled effect.

Bake for 35 to 40 minutes, or until the center is set and the edges are slightly puffed. Allow the bars to cool completely in the pan on a wire rack.

Once cooled, refrigerate the bars for at least 2 hours before slicing. Use the parchment overhang to lift the bars from the pan and cut into squares.

Store leftover bars in an airtight container in the refrigerator for up to 5 days.