Lightly grease an 8x8-inch square baking dish or a 9-inch pie dish with butter or nonstick spray.

In a medium bowl, combine graham cracker crumbs, melted butter, granulated sugar, and a pinch of fine sea salt. Stir until the mixture resembles damp sand and holds together when pressed between your fingers.

Press the crumb mixture firmly into the bottom of the prepared pan using the bottom of a measuring cup or flat glass. Compact well so the crust holds together when sliced. Chill in the refrigerator while you prepare the filling and cherry layer (10–15 minutes).

In a small bowl, whisk together the granulated sugar and cornstarch for the cherry layer until no lumps remain.

In a saucepan over medium heat, add the cherries and water. Cook for 2–3 minutes, stirring occasionally, just until the cherries begin to release their juices.

Sprinkle the sugar–cornstarch mixture evenly over the cherries while stirring constantly. Cook another 2–4 minutes, until the mixture thickens and turns glossy and more clear.

Remove the pan from heat and stir in the almond extract. Let the cherry mixture cool to room temperature. To speed cooling, spread it on a plate and refrigerate for 10–15 minutes. Make sure it is cool before assembling so it doesn’t melt the cream layer.

In a large mixing bowl, beat the softened cream cheese with a hand mixer on medium speed for 1–2 minutes, until smooth and fluffy. Scrape down the sides of the bowl as needed.

Add the Greek yogurt, powdered sugar, vanilla extract, lemon zest, and lemon juice to the bowl. Beat on low, then medium, until smooth and slightly thickened. Taste and adjust sweetness or lemon to your liking. The mixture should be like a thick mousse; if it seems too loose, chill the bowl for 15 minutes.

Remove the chilled crust from the refrigerator. Spread the cream mixture evenly over the crust with a spatula, gently nudging it into the corners without disturbing the crust.

Spoon the cooled cherry mixture evenly over the cream layer. For a marbled effect, gently swirl with the tip of a knife, being careful not to overmix the layers. Smooth the top and tap the pan gently on the counter to release air pockets.

Cover the dish tightly with plastic wrap or reusable wrap and refrigerate for at least 3 hours, or overnight for the cleanest slices. Alternatively, chill in the freezer for 45–60 minutes, then let sit at room temperature for about 10 minutes before serving.

Just before serving, top with extra fresh cherries, shaved dark chocolate or mini chocolate chips, crushed graham crackers, and/or toasted sliced almonds if desired. Slice into squares or wedges with a sharp knife, wiping the blade between cuts for neat pieces.