Cherry Cheesecake

1: Preheat oven to 350°F and butter the bottom and sides of the spring form pan, then line with parchment paper.

2: Mix graham cracker crumbs, sugar, and melted butter in a bowl until fully combined, then press into the spring form pan to create the crust.

3: Bake for 15 minutes and let cool for about an hour.

4: Wrap the bottom and sides of the cooled crust with aluminum foil.

5: In a stand mixer, beat cream cheese and sugar until smooth, then add sour cream, vanilla, and lemon zest and mix until combined.

6: Add heavy cream and eggs, mix until smooth.

7: Pour about half of the batter into the spring form pan, then add cherries and cover with the remaining batter, smoothing the top.

8: Place the cheesecake into a larger deep pan and add 1 inch of hot water to the larger pan.

9: Bake the cheesecake at 350°F for 1 hour and 10 minutes until the center is almost set.

10: Turn off the oven and open the door slightly, keeping the cheesecake inside for 1 hour.

11: Remove from oven and let cool, then place in the refrigerator overnight.

12: For cherry topping, combine cherries, lemon juice, water, sugar, and cornstarch in a saucepan over medium heat and bring to a boil.

13: Cook on low for about 5-10 minutes, stirring often, then stir in almond extract and let cool before using.

14: Whip cold heavy whipping cream, powdered sugar, and vanilla extract with a handheld mixer until stiff peaks form.

15: Serve cheesecake topped with cherry topping and whipped cream.