No Bake Cherry Cheesecake for 12 Servings

Instructions:

1. In a medium bowl, combine graham cracker crumbs, granulated sugar, melted butter, and cinnamon. Stir until the mixture resembles wet sand.
2. Press the mixture firmly into the bottom of a 23cm springform pan. until compact and even.
3. Cream the 450g softened cream cheese and 120g sifted powdered sugar together in a large bowl. Note: Scrape the sides to ensure no lumps remain.
4. Whip the 360ml heavy whipping cream in a separate chilled bowl until stiff peaks form.
5. Fold one third of the whipped cream into the cream cheese mixture to lighten it up.
6. Incorporate the remaining whipped cream, 1 tsp vanilla, 1 tbsp lemon juice, and 0.5 tsp zest using a gentle circular motion.
7. Transfer the filling onto the prepared crust, smoothing the top with an offset spatula.
8. Chill the cheesecake in the refrigerator for at least 6 hours until the center feels firm to the touch.
9. Mix the 595g cherry filling with 0.25 tsp almond extract in a small bowl.
10. Spread the cherries over the set cheesecake just before serving until the surface is fully covered.