2 (8-oz) packages of cream cheese at room temperature
3/4 cup white sugar
1 teaspoon vanilla extract
3 tablespoons good dark rum
1 1/2 cups graham cracker crumbs
4 tablespoons butter, melted
3 cups pitted fresh cherries
1/2 cup sugar
1/4 cup water
1/4 cup dark rum
1/2 teaspoon kosher salt
Preheat oven to 350 degrees F.
Lightly spray a springform pan with cooking spray.
Using a standard mixer with the paddle attachment (or a hand held mixer) in a large bowl, mix together cream cheese, eggs, sugar, vanilla and rum until smooth.
Pour melted butter into a small bowl with graham cracker crumbs. Fluff with a fork to coat crumbs with butter. Press crumbs into the base of springform pan to form a base.
Pour cream cheese batter into pan. Lightly tap and place in oven for 30 minutes.
Remove and let cool completely.
In a small stock pot, bring sugar, water, rum and salt to a rolling boil. Add in cherries and let boil for 2 minutes. Remove cherries and set aside. Return liquid back to medium heat and simmer until liquid reduce until develops a syrupy texture, about 10 minutes.
Pour over cherries.
Let cherries cool and garnish cake.