In a bowl, stir the graham cracker crust ingredients together. Pour into a 9-inch springform pan and pack in very tightly. The finer the crumbs and the tighter they are packed, the less likely they will fall apart when cutting the cheesecake. You can use the bottom of a measuring cup to make the packing easier. Set aside.
In a second bowl, using a hand mixer on medium-high speed, whip the cold heavy cream into stiff peaks, about 4-5 minutes. Set aside.
In a third bowl, using the hand mixer on medium speed, beat the cream cheese and sugar until smooth. Add the sour cream, lemon juice, and vanilla extract. Beat for 2-3 extra minutes until combined.
Turn the hand mixer’s speed to low and slowly incorporate the whipped cream into the cheesecake filling. Go as slowly as you can to avoid deflating the air in the whipped cream.
Spread the filling into the crust and smooth down the top as much as possible. Refrigerate for at least 6-8 hours or overnight for better results.
In a medium saucepan, combine the cherries, sugar, water and lemon juice. Bring to boil over medium heat. Simmer for about 5 minutes until the cherries tenderize slightly. Stir every so often.
Make a slurry by combining the cornstarch with 1 tablespoon of water. Slowly pour the slurry into the cherries while stirring constantly. Simmer for 2 more minutes while still stirring. Turn off the heat and allow the sauce to further thicken by leaving it on the stove. Once it has come down to room temperature, refrigerate next to the cheesecake.
Once the cheesecake is sufficiently chilled, use a knife to gently loosen it up from the rim of the springform pan. Then, remove the rim. Spread the cherry sauce on top and use a sharp knife to cut the cheesecake into slices for serving.