– 1 ½ cups Graham cracker crumbs 1 sleeve of graham cracker – ⅛ cup White granulated sugar – 5 tablespoon Unsalted butter melted – 16 oz Cream cheese room temperature – ½ cup White granulated sugar – ¼ cup Sour cream room temperature – ⅛ cup Heavy cream – 1 teaspoon Pure vanilla extract – 3 Large eggs room temperature – 1 lb Cherries I used frozen cherries. Make sure they are pitted – ½ cup White granulated sugar – 2 tablespoon Cornstarch
Heat the oven to 325°F. Spray a 6-inch springform pan with non-stick baking spray. Line the bottom with a 6- or 8-inch parchment circle. Spray again.
1
Make fine graham cracker crumbs in a food processor. Stir graham cracker crumbs, sugar, and melted butter in a small bowl using a fork.
2
Add ¾ of the crumbs to the pan. Press the crust up to ¾ of the pan sides with your hands. Compress the crust bottom with a spice jar.Bake 10 minutes.
3
After the crust bakes, start this to cool. Mix cream cheese on high for 1 minute. After adding sugar, beat for 1 minute. Use a rubber spatula to scrape basin.
4
Add sour cream, heavy cream, and vanilla. Keep beating on medium until creamy.Lower speed and add eggs one at a time. Use little air in this phase.
5
Pour cheesecake batter over crust. Prepare a bath.Water bath. Use one of these water bath procedures. A big roasting pan and hot boiling water are used in both ways.
6
Bake for 55–65 minutes until edges are set and center jiggles.After turning off the oven, open the door and let it cool for 30 minutes.
7
Completely cool the pan on a rack. Refrigerate overnight or at least 6 hours under foil.Add cherries, sugar, and cornstarch to a medium pot.
8
Over medium heat, juice releases and bubbles. Cook 5 minutes to thicken. Cool fully before using.Remove cheesecake pan and parchment paper. Pour cherry topping over cheesecake.
9