In a mixing bowl, beat the softened cream cheese until smooth.

In another bowl, whip the heavy cream until stiff peaks form.

Fold the whipped cream into the cream cheese mixture along with sugar and vanilla extract.

Transfer the mixture to a freezer-safe container and freeze for at least 4 hours or until solid.

In a saucepan, combine the cherries, sugar, lemon juice, and vanilla extract.

Cook over medium heat until the cherries are soft and the sauce thickens, about 10 minutes.

Let cool before serving over the ice cream.

Scoop the cheesecake ice cream into bowls and top with cherries jubilee.