Line a 9 x 9 square baking pan with parchment paper.
Mix together the graham cracker crumbs, butter, and two tablespoons of sugar together until well combined and the mixture looks like wet sand.
Press the mixture into the prepared baking pan and tamp down until it is a firm, even layer. Place it in the freezer.
Beat the cream cheese until smooth. Slowly add the sweetened condensed milk while beating the cream cheese. Beat in the lemon juice, vanilla, and half the salt until well combined.
In a seperate bowl, beat the heavy cream until it reaches stiff peaks. Gently fold the cream into the cheesecake mixture.
Take out the baking pan and pour in the mixture.
Put in the refrigerator to set for at least 4 - 5 hours, or overnight.
While the cheesecake is setting, mix together the cherries, remaining sugar, almond extract, and remaining salt together and heat in a saucepan until the juices thicken. Remove from heat and allow to cool.
Take out the cheesecake bars and cut into squares. Pour the cherry mixture over the cheesecake bars and serve.