Preheat the oven to 350 degrees F (175 degrees C). Coat bottom and sides of a 9x11-inch baking pan with cooking spray.
Pour cookie mix into a large bowl. Cut in butter until mixture is crumbly and coarse. Reserve 1 1/2 cups crumb mixture; press remaining crumbs into the bottom of the prepared baking pan.
Bake crust in the preheated oven for 8 to 10 minutes. Remove partially baked crust and leave oven on.
Beat cream cheese, ½ cup of the sugar, egg, flour, and vanilla extract together in a bowl using electric mixer on medium speed until smooth. BE CAREFUL NOT TO OVER BEAT.
Spread cream cheese mixture evenly over the partially baked crust.
Simmer cherries, lemon juice and water on medium heat for 10 minutes.
Whisk the remaining ½ cup of sugar and cornstarch together and add to the cherry mixture. Simmer a few more minutes until sauce has thickened.
Spread cherries on top of the cream cheese and then sprinkle with the remaining cookie crumble. Bake for 35 minutes.
Remove from oven and allow to cool for 30 minutes before refrigerating. Chill for approximatley 2 hours and then cut into 16 to 20 bars. Serve.