Preheat oven to 325 degrees F.In a food processor, combine graham cracker, brown sugar, salt, and melted butter. Pulse until crumbly. Line an 8x8-inch baking dish with parchment paper. Pour graham crust into prepared baking dish and press the bottom down firmly with the back of a measuring cup. Bake crust for 10 minutes.
Clean out the food processor to use to prepare the filling. Place cream cheese, sugar, lemon juice and zest in the processor. Turn on and add eggs in one at a time. Process until smooth. Pour the filling over the cooled crust. Place a layer of halved cherries on top of the cheesecake.
Clean the food processor again to prepare the streusel topping. Place all streusel ingredients in the processor and pulse until crumbly. Top the cherries with streusel, then bake for 35-40 minutes, until the center appears set and not jiggly.
Remove from oven and allow to cool at room temperature for 1hour, then chill for 2-4 hours before serving. Cut cheesecake in thirds, then rotate and cut in thirds again for 9 portions.