1-Prepping the Crust: First, preheat your oven to 350°F (180°C). Grease and line an 8-inch springform pan with baking spray and parchment paper, securing the parchment with the pan’s sides to prevent sticking. This step is crucial for easy removal later.

2-Prepping the Crust: Next, process the crushed biscuits into fine crumbs, then add the granulated sugar and melted salted butter, mixing until evenly combined. Press this mixture firmly into the bottom and sides of the pan, creating even layers with sharp edges for a professional finish.

3-Prepping the Crust: Bake the crust for 5 to 10 minutes, allowing it to set without over-browning. Once done, reduce the oven temperature to 300°F (148°C) for the next stage. This simple process builds a sturdy base that complements the creamy filling perfectly.

4-Making the Cheesecake Filling: Ensure your cream cheese and eggs are at room temperature to avoid lumps; if needed, warm them in hot water or microwave the sour cream briefly. Start by beating the cream cheese and granulated sugar together until smooth and glossy, which takes about 2-3 minutes on medium speed.

5-Making the Cheesecake Filling: Add the sour cream, pure vanilla extract, and fine sea salt, mixing until fully incorporated. Then, add the eggs one at a time on low speed, blending just enough to combine each without incorporating excess air, which could cause cracking.

6-Making the Cheesecake Filling: Pour the batter over the baked crust, smoothing the top with a spatula for an even bake. Bake for about 60 minutes until the edges are set and the center jiggles slightly, promoting that creamy texture we’re aiming for.

7-Adding the Cherry Topping: While the cheesecake cools, prepare the topping by pitting the fresh black cherries and leaving them whole or halved. Simmer the cherries with granulated sugar and lemon juice on medium heat for about 5 minutes until they soften and release their juices.

8-Adding the Cherry Topping: Stir in the cornstarch and cook for a few more minutes until the mixture thickens, stirring constantly to avoid lumps. Let it cool completely before spreading it over the chilled cheesecake, adding a burst of fresh flavor that elevates the whole dish.

9-Adding the Cherry Topping: After baking, turn off the oven, run a knife around the edges to release them, and leave the cheesecake inside with the door ajar for 15-20 minutes. Cool it to room temperature, then refrigerate for at least 6 hours or overnight for the best results.