Cherry Tart

Graham Cracker Crust
6 ounces cream cheese, room temperature
1/2 teaspoon vanilla extract
1/4 c sugar
3/4 cup heavy cream
1 pound fresh sweet cherries,pitted and halved*
1 tablespoon seedless raspberry jam

*an easy way to pit cherries is to use a straw! Poke cherry from top where stem was attached, push through and voila!

Beat cream cheese, vanilla, 1/4 cup sugar until light and fluffy. Gradually add cream, and beat until soft peaks form. Spread mixture in crust. Scatter cherries on top.

In a small saucepan, combine jam and 1 teaspoon water. Heat over low until liquefied, about 2 minutes. Using a pastry brush, dab cherries with glaze. Refrigerate tart at least 30 minutes.