Step 1: Preheat the Oven and Prepare the Pan

Preheat your oven to 325°F (163°C) to ensure it’s at the right temperature for baking.

Coat a 9-inch springform pan with butter or non-stick spray to prevent sticking.

For added security, wrap the outside of the pan with aluminum foil to prevent water from leaking in if you’re using a water bath.

Step 2: Prepare the Graham Cracker Crust

In a bowl, mix the graham cracker crumbs, sugar, and melted butter together. Stir until everything is fully incorporated, and the mixture resembles wet sand.

Press the crust mixture firmly. Use the back of a spoon or a flat-bottomed glass to smooth it out into an even, compact layer.

Bake the crust for about 10 minutes, then let it cool while you make the filling.

Quick Tip: For a firmer crust, refrigerate it for 15 minutes after baking to help it set.

Step 3: Make the Cheesecake Filling

In the large bowl, mix the cream cheese and sugar until smooth and creamy. This will be the base of your cake.

Add the sour cream, vanilla extract, and flour to the mixture. Mix until well combined.

Add the eggs one by one, mixing on low speed after each egg. Be careful not to overmix to avoid air bubbles and cracks in your cheesecake.

Tip: To prevent lumps in your filling, ensure your cream cheese is softened to room temperature before mixing.

Step 4: Assemble and Bake the Cheesecake

Pour the cheesecake filling onto the cooled graham cracker crust. Use a spatula to spread it evenly.

Place the springform pan in a larger roasting pan for the water bath (optional but highly recommended for even baking).

Fill the roasting pan with hot water until it covers half the height of the springform pan. This helps keep the cheesecake moist while baking and prevents cracks.

Bake for 60-70 minutes. The center should still be slightly jiggly, but the edges will be set.

Important Tip: Avoid opening the oven door during baking, as sudden temperature changes can cause cracks.

Step 5: Cool the Cheesecake

Turn off the oven and leave the cheesecake inside with the door slightly open for about one hour. This slow cooling helps prevent cracks.

After 1 hour, take the cheesecake out of the oven and let it cool completely at room temperature.

Once cooled, cover the cheesecake with plastic wrap and refrigerate for at least 4 hours (overnight is best) to let the flavors set and the texture firm up.

Step 6: Prepare the Cherry Topping

In a small saucepan, combine the sugar, cherries, and lemon juice. Cook over medium heat until the cherries begin to release their juice and the mixture starts to simmer.

In a small bowl, water and mix cornstarch to make a slurry. Then, add it to the cherry mixture. Stir constantly and cook for an additional 2-3 minutes until the topping thickens.

Let the cherry topping cool to room temperature before spooning it over the chilled cheesecake.

Step 7: Serve and Enjoy

Remove the cheesecake from the springform pan. Use a cake server or sharp knife to cut clean slices. Wipe the knife between each cut for neat edges.

Spoon the cherry topping over the cheesecake just before serving.

Optionally, garnish with whipped cream or a drizzle of chocolate syrup for added indulgence.

Pro Tip: If you have leftovers, store the cheesecake in the fridge for up to 5 days or freeze individual slices for later.