I Love LOve LOVE cherries. So much so that the only thing I want to do with them is eat them. So I decided to create a recipe that showcased cherries in all their shiny fresh glory. It’s still quite rich with an oat-almond crust and a cream cheese-crème fraiche filling. (You could lighten it up by using Greek yogurt in place of the crème fraiche, but I didn’t.) This dessert should be made several hours before serving so that it has a chance to chill and firm up. I made it in an 8x8 pan. Be sure and butter the pan and the parchment really well—the crust is sticky. Try and find cream cheese that doesn’t have a lot of stabilizers. Everyone has their own method for pitting cherries—I just split them in half with my thumbnail and popped the pits out. This is easiest when the cherries are very ripe, so look for the darkest, ripest cherries you can find. <br />

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