2. Make the Cheesecake Filling

1. In a large mixing bowl, beat cream cheese and sugar until smooth.
2. Add eggs one at a time, mixing on low speed until just incorporated.
3. Mix in sour cream, vanilla extract, and flour until well blended.
4. Pour the cheesecake batter over the cooled crust.

3. Bake the Cheesecake

1. Place the springform pan on a baking sheet and bake for 50-60 minutes, until the center is set but slightly jiggly.
2. Turn off the oven and let the cheesecake cool in the oven with the door slightly open for 1 hour.
3. Remove from oven and cool to room temperature before refrigerating for at least 3 hours.

4. Prepare the Cherry Topping

1. In a saucepan, combine cherries, sugar, and water over medium heat.
2. Dissolve cornstarch in 1 tbsp of water and add to the saucepan.
3. Stir continuously until the mixture thickens and becomes glossy.
4. Remove from heat, add lemon juice, and let cool before spreading over the chilled cheesecake.

Recipe Variations

• Chocolate Cherry Cheesecake: Add a chocolate ganache layer between the cheesecake and cherry topping.
• No-Bake Version: Skip baking and use a chilled mixture of cream cheese and whipped cream.
• Mini Cheesecakes: Use a muffin tin to make individual servings.