1 Prepare the cherry compote: in a small saucepan combine cherries, sugar and lemon juice. If using cornstarch, mix it with 1 tbsp cold water and add.

2 Cook over medium heat, stirring, until cherries break down and mixture thickens (about 6–8 minutes). Remove from heat and let cool to room temperature, then chill in fridge.

3 Make the graham swirl: mix graham cracker crumbs with melted butter and a pinch of salt until moistened. Set aside.

4 Beat the cream cheese in a bowl until smooth and creamy.

5 Stir the sweetened condensed milk and vanilla into the cream cheese until fully combined and smooth.

6 In a separate chilled bowl, whip the heavy cream to soft–stiff peaks.

7 Gently fold the whipped cream into the cream cheese mixture in three additions, keeping the mixture light and airy.

8 Assemble the ice cream: spread half of the cheesecake base into a loaf pan or freezer-safe container.

9 Sprinkle half of the graham crumb mixture over the base, then spoon dollops of the chilled cherry compote over the crumbs. Swirl gently with a knife.

10 Spread the remaining cheesecake base over the swirled layer, top with remaining graham crumbs and additional cherry compote, and create final swirls.

11 Cover tightly with plastic wrap or a lid and freeze until firm, at least 6–8 hours (recommended overnight).

12 Before serving, let the ice cream sit at room temperature 5–10 minutes to soften slightly for easier scooping. Serve with extra compote or crushed graham crumbs if desired.