Directions:
Preheat your oven to 325°F (160°C).
In a medium bowl, combine the graham cracker crumbs and melted butter. Press the mixture into the bottom of a 9-inch springform pan to form the crust.
In a large mixing bowl, beat the cream cheese, granulated sugar, and vanilla extract until smooth and creamy.
Add the eggs one at a time, beating well after each addition.
Blend in the sour cream and heavy cream until the mixture is smooth.
Pour half of the cheesecake batter over the crust in the springform pan.
Spoon half of the cherry pie filling over the cheesecake batter.
Add the remaining cheesecake batter over the cherry pie filling, and then spoon the remaining cherry pie filling on top. Use a knife to create a swirl effect by gently dragging it through the layers.
Bake in the preheated oven for 50-60 minutes, or until the center is almost set. Allow the cheesecake to cool completely in the pan on a wire rack before refrigerating for at least 4 hours or overnight.
Before serving, garnish with fresh cherries and a dollop of whipped cream.
