Preparation Steps

• Preheat oven to 350°F. Double-wrap the bottom of the 9-inch springform pan with foil, sealing it tightly to prevent water from getting into the pan.
• In a large bowl mix the graham cracker crumbs, melted butter, granulated sugar, and salt together evenly.
• Press the mixture into the bottom and up the sides of a 9-inch springform pan.
• Bake the crust for 8-10 minutes, or until lightly golden. Set the crust aside to cool slightly while you make the cheesecake filling.
• In the bowl of your stand mixer fitted with the paddle attachment, mix the cream cheese and sugar on medium speed until smooth, scraping the sides of the bowl as necessary.
• Turn the mixer to low and add the sour cream and vanilla; mix well, scraping the sides of the bowl to ensure everything is mixed evenly.
• Add in the eggs one at a time, mixing on low speed after each addition just until mixed. Do not over-mix.
• Pour the filling over the crust and spread evenly. If the crust is still warm, this is ok.
• Make a water bath: Place the springform pan into a larger, roasting pan. Pour very hot water into the larger pan around the springform pan, until it’s about 3/4 inch deep, careful to make sure the water level doesn’t come up higher than the foil.
• Bake for 60-70 minutes or until the center is almost set. The center will still jiggle while the edges will be set.
• Carefully run a knife around the rim of the pan to loosen the cheesecake.
• Allow the cheesecake to cool at room temperature for at least an hour, then cover and transfer into the refrigerator for 6 hours or overnight.
• Top with cherry pie filling when ready to serve.
• Release the sides of the springform pan before slicing.