PREPARE THE CHERRY COMPOTE

1. Remove the stems and pits from the cherries, slice them in half, and place in a medium saucepan.
2. Add the granulated sugar and lemon juice. Cook over low-medium to medium heat, stirring frequently, until the cherries soften and release their juices, about 10–15 minutes. The mixture may begin to simmer, but there is no need to bring it to a full boil. The cherries should be softened but still mostly intact.
3. Stir in the vanilla extract and almond extract.
4. In a small bowl, whisk together the cornstarch and water. Pour the mixture into the cherries and cook, stirring constantly, until the juices have thickened, about 30–60 seconds.
5. Remove from the heat and transfer the compote to a heat-safe bowl. Allow it to cool to room temperature before assembling the parfaits. Alternatively, cover and refrigerate until ready to use.

PREPARE THE GRAHAM CRACKER CRUST

1. Use a food processor (or a zip-top bag and rolling pin) to crush the graham crackers into fine crumbs. You should end up with about 2 cups of crumbs.
2. In a medium bowl, stir together the graham cracker crumbs, brown sugar, and salt. Add the melted butter and mix until the crumbs are evenly coated. Set aside.

PREPARE THE WHIPPED CHEESECAKE FILLING

1. Using an electric hand mixer, whip the heavy cream and powdered sugar together until medium peaks form. (This can also be done using a stand mixer fitted with the whisk attachment.)
2. In a separate large mixing bowl, beat the cream cheese until smooth. Add the lemon juice and vanilla extract and continue mixing until smooth and fully combined.
3. Using a rubber spatula, gently fold the whipped cream into the cream cheese mixture in 2–3 additions until fully incorporated and smooth.

ASSEMBLE THE PARFAITS

1. Spoon the graham cracker crumb mixture into small glass jars or dessert cups. There’s no need to firmly press the crumbs into the bottom—a loose crumb layer works perfectly.
2. Pipe or spoon the whipped cheesecake filling over the crumb layer in each jar.
3. Top each parfait with a few spoonfuls of the cherry compote. (The compote can be added before chilling or just prior to serving.)
4. Refrigerate for at least 2 hours, or until the cheesecake filling has chilled and thickened.

Store the parfaits covered in the refrigerator for up to 3 days.