Line a 9 by 13-inch baking pan with parchment so that it hangs over the edges on all sides. Place a Mason jar in the freezer.
Mix the gingersnap crumbs and melted butter and press into the bottom of baking pan.
Pour the gelatin into a bowl with 3 tablespoons of water and allow it to sit for 5 minutes.
Make the whipped cream: Remove the Mason jar from the freezer and pour in cold cream and sugar packets. Tightly screw on the lid and shake vigorously for 5 to 7 minutes.
Put the bloomed gelatin into a small pan and heat it until it becomes liquid.
In a large bowl, add the cream cheese, lemon juice, zest, ricotta and gelatin. Using an immersion blender, blend until smooth. Sprinkle in powdered sugar in batches and continue to blend. Gently fold in whipped cream. Pour cheese mixture over the gingersnap crust, cover and place in the refrigerator to chill overnight.
For the cherry sauce: Combine cherries, sugar, lemon juice and 1/4 cup water in a pot and bring to a boil while stirring. In a small bowl, whisk together the remaining 1/4 cup water and cornstarch and add to the boiling cherries. Cook until thickened. Serve cheesecake bars drizzled with cherry sauce.