In a medium pot over medium-high heat, bring the cherries, granulated sugar, water, and cornstarch to a simmer. Cook, mashing down on the cherries, until bubbling and thick, around 1 to 2 minutes. Remove from heat.

Transfer 1 1/4 cups of the cherry compote to a food processor and blend until mostly smooth, about 1 minute. Pour the blitzed cherry compote into a small bowl and refrigerate until cold. Keep the unblitzed cherry compote in the refrigerator until ready to serve.

In a large bowl, using a handheld mixer on medium-high speed, beat the cream cheese, confectioners' sugar, vanilla, and salt until light and creamy, about 1 to 2 minutes.

Gradually add 1/2 cup of cream, beating on low speed until smooth. Continue to add cream, 1/2 cup at a time, beating after each addition until fully incorporated. Finally, increase the speed to high and whip until light, fluffy, and stiff peaks form, roughly 1 to 2 more minutes.

Line an 8 1/2" x 4 1/2" loaf pan with plastic wrap, allowing an overhang on all sides. Line the bottom of the pan with 3 sheets of graham crackers.

Spread 1 cup of cheesecake mixture over the graham crackers. Top with 1/2 cup of blitzed cherry compote, followed by another 1 cup of cheesecake mixture. Add another layer of graham crackers and repeat the layers of cheesecake, blitzed cherry compote, and cheesecake, saving any remaining cheesecake for the frosting.

Top with the remaining graham cracker sheets. Cover the pan with plastic wrap and refrigerate for at least 4 hours, or overnight for the best outcome.

When ready, remove the top layer of plastic wrap, invert the pan onto a serving platter, and carefully remove the pan and plastic wrap. Frost the cake with your reserved cheesecake mixture, then generously top with the unblitzed cherry compote.