Put almonds in a bowl, and cover with hot water. Put dates in a bowl, and cover with hot water. Let sit for at least 15 minutes and up to 12 hours.
Line 8-inch square baking dish with parchment paper, waxed paper or foil. Freeze for 20-30 minutes.
Drain water from almonds. Put almonds in the bowl of a food processor. Blend until chopped (about 45 to 90 seconds). Add oats, and process about 20 seconds until mixed in.
Drain dates, and reserve water. Add dates to the food processor, and process until incorporated (about 30 seconds).
Add vanilla extract, salt and 3 tablespoons of the reserved date soaking water. Process until the mixture starts to lump together to form a ball. You might need to add an extra teaspoon or 2 of the reserved date soaking liquid to help the mixture come together. You want it to hold together, but not be wet. (Add extra liquid slowly to prevent a soggy crust.)
Press the crust mixture into the prepared baking dish, and place in the freezer to set while preparing the filling, or for at least 15 minutes.
Open can of Red Tart Cherries and drain. Set aside.
In a large bowl, beat whipping cream until stiff peaks form. Set aside.
In another large bowl, beat the cream cheese and powdered sugar until smooth.
Add lemon juice and vanilla and beat until well combined.
Fold the whipped cream into the cream cheese mixture.
Pour the cheesecake mixture over the frozen crust and spread in an even layer. Cover lightly with parchment, wax paper or plastic wrap. Freeze 10-15 minutes.
Remove from freezer, top with Red Tart Cherries and lightly score into 9 bars. Insert Popsicle stick. Recover and freeze until set 6-8 hours.
Let stand at room temperature for a few minutes. Cut into 9 pops and serve immediately.