Melt the white chocolate chips on bain marie with. When melted mix well and let it cool a little bit.

For the crust. Turn the graham crackers into crumbs with a food processor. When the crumbs are very small add the melted butter and mix for about 2 min to blend it well.

Butter or spray 9" squared pan. Pour the mixture in the pan and press and pat into bottom until it’s even. Bake at 350 ºF degrees 5-10 minutes. Set aside.

Using electric mixer, beat cream cheese, sugar, vanilla and eggs {one at a time}, until fluffy {about 3-5 minutes}. Add in the melted white chocolate. This will make the mixture get very thin so now let this mixture cool for about 15 minutes in the fridge.

After 15 minutes, transfer filling to prepared crust. Spread the chopped cherry all over the mixture {reserve some for decoration} and carefully mix a little bit with a fork.

Bake until cheesecake puffs and edges crack slightly, about 40 mins. Bring cake to rack and run a small knife around the sides of the cake to loosen. Let it Cool completely.

Cut in squares serve and enjoy!