Preheat oven to 350 degrees

In a ziploc bag place all your graham crackers, seal

With a rolling pin, smash all the graham crackers to fine pieces

Pour the graham cracker crumbs into a large bowl

Add the 4 TBS sugar and stir in

Add the zest from 1 lemon and stir in

Pour the 1/2 cup of melted butter over the graham crackers and stir until completely mixed in

In a 9x13 pan pour all the graham crackers and spread to cover the bottom of the pan completely, patting down

Place in a 350 degree oven and bake for 10 minutes

In another large bowl, whip the cream cheese to light and fluffy

Add the 3/4 cup white sugar and cream till smooth

Add the zest from 3 lemons and the lemon juice

Beat until the cream cheese, sugars, and juice are creamed together well

Spread over the top of the graham cracker crust

Spread the cherry pie filling over the cream cheese layer (you might choose to use only the sauce from 1 1/2 can but use all the cherries from both cans)

In another medium to large bowl put your brown sugar, oats, and flour - mix together

Using your fingers or a fork add the softened 1/2 cup butter and combine with the brown sugar, oats, and flour until crumbly and well mixed in (hopefully crumbs to about pea size)

Spread the streusel topping all over the cherries

Bake in the 350 degree oven for 35 to 40 minutes until the streusel topping is golden brown and the cheesecake filling is mostly solid

Place on a cooling rack for 1 hour

Place in refrigerator to chill for 2 or more hours

Serve chilled