Step 1: Prepare the Crust

1. Preheat your oven to 325°F (160°C). Grease a 9-inch springform pan and line the bottom with parchment paper.
2. In a medium bowl, combine the graham cracker crumbs, sugar, and melted butter. Stir until the mixture resembles wet sand.
3. Press the mixture evenly into the bottom of the prepared pan using the back of a spoon or the bottom of a glass.
4. Bake the crust for 10 minutes, then set aside to cool.

Step 2: Prepare the Cherry Topping

1. In a small saucepan, combine the cherries, sugar, and lemon juice. Cook over medium heat, stirring occasionally, until the cherries release their juices and soften (about 5–7 minutes).
2. Use an immersion blender or mash the cherries slightly for a chunkier texture.
3. Stir in the cornstarch slurry and cook for an additional 1–2 minutes, or until the mixture thickens. Remove from heat and let it cool completely.

Step 3: Make the Cheesecake Filling

1. In a large bowl, beat the cream cheese with an electric mixer on medium speed until smooth and creamy, about 2–3 minutes.
2. Gradually add the sugar and continue beating until well combined.
3. Add the eggs one at a time, mixing on low speed after each addition until just incorporated.
4. Mix in the vanilla extract, sour cream, and heavy cream until smooth. Be careful not to overmix.

Step 4: Assemble the Cheesecake

1. Pour the cheesecake filling over the cooled crust, spreading it evenly.
2. Dollop spoonfuls of the cooled cherry topping onto the surface of the filling. Use a skewer or toothpick to swirl the cherries into the batter for a marbled effect, or reserve the topping to spread over the baked cheesecake.

Step 5: Bake the Cheesecake

1. Wrap the bottom of the springform pan with aluminum foil to prevent water from seeping in. Place the pan in a larger roasting pan and pour hot water into the roasting pan until it reaches halfway up the sides of the springform pan. This water bath prevents cracks in the cheesecake.
2. Bake the cheesecake at 325°F (160°C) for 55–65 minutes, or until the edges are set and the center is slightly jiggly.

Step 6: Cool and Chill

1. Turn off the oven and let the cheesecake cool inside with the door slightly ajar for 1 hour.
2. Remove the cheesecake from the water bath and let it cool to room temperature. Cover and refrigerate for at least 6 hours or overnight to set.

Step 7: Add the Cherry Topping and Serve

1. Spread the cherry topping evenly over the chilled cheesecake, or serve it on the side for guests to add as desired.
2. Garnish with fresh cherries or whipped cream for an extra touch of elegance. Slice and serve chilled.