In a medium saucepan over medium heat, combine pitted cherries, pure maple syrup, fresh lemon juice, water, and corn starch. Stir continuously for about 5-10 minutes until the mixture thickens and begins to bubble, becoming a rich, glossy compote. Remove from heat and allow the cherry topping to cool completely.

In a large mixing bowl, blend softened cream cheese and plain full-fat Greek yogurt using an electric mixer. Add in the remaining maple syrup and a splash of fresh lemon juice. Mix on medium speed for 2-3 minutes until smooth and creamy.

In a separate bowl, combine graham cracker crumbs with melted butter, stirring thoroughly until coated and resembling wet sand. Set this aside for assembly.

Distribute the crust mixture evenly across six 125 mL mason jars, pressing down lightly to form a solid base. Spoon the chilled cheesecake filling into each jar, tapping gently for an even layer.

Top each jar with the cooled cherry mixture, spreading evenly. Place jars in the refrigerator and chill for at least 1 hour before serving.