Ingredients

For the Crust:

• 2 cups graham cracker crumbs

• 1/2 cup unsalted butter, melted

• 1/4 cup granulated sugar

For the Cheesecake Filling:

• 24 oz (3 packages) cream cheese, softened

• 1 cup granulated sugar

• 3 large eggs

• 1 cup sour cream

• 1 tsp pure vanilla extract

For the Cherry Topping:

• 2 cups fresh or frozen cherries (pitted)

• 1/2 cup granulated sugar

• 1/4 cup water

• 1 tbsp cornstarch mixed with 2 tbsp water (slurry)

• 1 tsp lemon juice

Directions

1. Prepare the Crust:

   • Preheat your oven to 325°F (163°C).

   • In a medium bowl, mix graham cracker crumbs, melted butter, and sugar until well combined.

   • Press the mixture firmly into the bottom of a 9-inch springform pan. Bake for 10 minutes, then set aside to cool.

2. Make the Cheesecake Filling:

   • In a large mixing bowl, beat the cream cheese and sugar until smooth and creamy.

   • Add the eggs one at a time, mixing well after each addition.

   • Stir in the sour cream and vanilla extract until fully incorporated.

   • Pour the filling over the cooled crust and smooth the top with a spatula.

3. Bake the Cheesecake:

   • Bake in the preheated oven for 50-60 minutes, or until the edges are set but the center still has a slight jiggle.

   • Turn off the oven, crack the door open, and let the cheesecake cool inside for 1 hour. This helps prevent cracking.

4. Prepare the Cherry Topping:

   • In a saucepan, combine cherries, sugar, and water. Cook over medium heat until the cherries soften and release their juices.

   • Add the cornstarch slurry and lemon juice, stirring constantly until the mixture thickens. Remove from heat and let it cool.

5. Chill and Assemble:

   • Remove the cheesecake from the oven and let it cool completely at room temperature.

   • Refrigerate for at least 4 hours or overnight to set.

   • Before serving, spread the cherry topping evenly over the cheesecake.