Bake the Crust

• Prepare your pan by removing the edge of the springform pan. Place a sheet of parchment paper onto the bottom of the pan so that it hangs off the edge.
• Then, attach the side of the springform pan back to the bottom, so the parchment paper is secure between the two pieces. Lightly spray the sides of the pan with baking spray.
• Make the crust by placing the graham crackers or digestive biscuits in a food processor and pulsing until you have fine crumbs. Add the melted butter and pulse until it’s evenly distributed.
• Spread the crust into the prepared pan, coming all the way up the sides. Use a ½ cup measuring cup to make the bottom smooth and the corners sharp.
• Bake the crust in a 180°C (350°F) preheated oven for 8 minutes. Keep an eye on it so it doesn’t burn, then remove it and let it cool completely to room temperature while you make the filling.

Mix the Cheesecake Filling

• Drop your oven temperature down to 140°C (280°F) before starting the batter. In a large mixing bowl, combine the room-temperature cream cheese, sugar, lemon zest, lemon juice, and vanilla extract.
• Beat with an electric hand mixer on medium speed until completely smooth and creamy.
• Add the sour cream to the bowl and beat until fully incorporated with no streaks left.
• Lightly whisk your eggs in a separate small bowl. Turn your mixer down to low speed and add the eggs gradually, mixing just until they disappear into the batter. Do not overmix here.
• Sift the cornstarch straight into the mixture. Mix on low speed until combined and there are no white pockets showing.
• Scrape down the sides and bottom of the bowl with a rubber spatula to catch any unmixed cream cheese.
• Pour the smooth cheesecake batter over your cooled crust. Gently tap the pan onto a flat counter surface a few times to release any trapped air bubbles.
• Bake for about 60 minutes, or until the edges of the cheesecake look stable and set, but the center still has a slight Jell-O-like jiggle.
• Turn the oven off and prop the door halfway open. Let the cheesecake cool inside the oven for 1 to 2 hours to prevent cracks.
• Once it hits room temperature, wrap the pan tightly in plastic wrap and place it in the fridge to cool completely for at least 5 hours (ideally overnight).

Make the cherry cheesecake topping

• Pit your cherries before starting. I prefer to keep them whole for a beautiful, full look on top of the cake, but you can easily chop them in half if you aren’t using a cherry pitter.
• Add the cherries, sugar, and lemon juice to a saucepan over medium heat. Let them cook for roughly 5 minutes until the fruit starts to soften and release its juices.
• Whisk the cornstarch with a splash of water in a small bowl until smooth, then stir it directly into the bubbling cherries. Keep stirring constantly for another 2 minutes until the liquid turns into a thick, glossy sauce.
• Remove from the heat and transfer the sauce to a bowl or jar to cool down completely. If you are prepping this in advance, you can pop it in the fridge once it reaches room temp.
• Wait until both the cheesecake and the cherry compote are completely cold before spreading the topping over the cake. Slice and serve right away, or keep it chilled in the refrigerator until you're ready.