1-Start by making the cherry sauce, which is the heart of this recipe’s appeal. Combine the fresh cherries, water, sugar, and cornstarch in a small pot, cooking over medium-low heat while stirring until it reaches a thick, jammy texture. Once done, stir in the lemon juice and almond extract, then puree it smooth for that perfect swirl effect.

2-Next, prepare the crust by mixing graham cracker crumbs, brown sugar, cinnamon, and salt in a large bowl, then add the melted butter and combine well. Press this mixture firmly into the bottom of an 8-inch greased and parchment-lined cake pan to form a solid base.

3-For the filling, beat the softened cream cheese, sugar, and cornstarch until smooth and creamy. Add the eggs one at a time, mixing gently after each to keep the texture light, then stir in the heavy cream and almond extract. Pour this batter over the crust, tap the pan to remove air bubbles, drizzle half the cherry sauce on top, and swirl it gently with a knife for that signature look.

4-Bake in a water bath: Place the cake pan in a larger dish, fill with hot water up to three-quarters of the pan’s side, and bake at 400°F (204°C) for 15 minutes.

5-Reduce the oven temperature to 300°F (149°C) and continue baking for 65-75 minutes until the edges set but the center is still slightly jiggly.

6-Turn off the oven, leave the door slightly open, and let the cheesecake cool inside for one hour before removing and cooling fully at room temperature.

7-Finally, invert onto a serving plate and chill in the refrigerator to set completely. Serve garnished with the remaining cherry sauce for a beautiful presentation.