Cherries n’ Cream Tart

Preheat oven to 350ºF.

In a medium bowl, mix the graham cracker crumbs, 1/4 cup sugar and melted butter until all the crumbs are moistened. Press the crumbs in the bottom and up the sides of a 9-inch tart pan with a removable bottom. Bake the crust for 10-12 minutes, until browned, and then remove to cool on a wire rack.

In the bowl of your electric mixer, beat cream cheese and the remaining 1/4 cup sugar until light and fluffy. Add vanilla and cream and beat until soft peaks are formed.

Pour the cream mixture into the cooled crust and top with the cherries.

In a small saucepan, heat the raspberry jelly until it is warmed and very liquid. Dab the raspberry glaze over the cherries with a pastry brush. Cover and refrigerate for at least an hour before serving.