Prepare the pie crust or use a store-bought 9-inch pie crust.
Preheat the oven to 150C/300F.
In a large mixing bowl or stand mixer, beat the cream cheese until smooth. Add the sour cream and sugar and beat until smooth. Add the vanilla. Gently fold in the eggs one at a time until combined.
Transfer the cheesecake filling to the pie crust. Bake for 60-70 minutes, until the edges are set and the middle is still slightly jiggly when touched. Allow the cheesecake to cool completely.
In a food processor, add around 2/3 of the cherries with cornstarch and blend until smooth. Transfer to a small saucepan and add the sugar. Cook over medium heat for around 10-15 minutes, until it is thick.
Remove the filling from the heat and add the remaining chopped cherries. Let the mixture cool completely, stirring it regularly throughout.
Once the filling has cooled, spread over the top of the cheesecake.
Notes
TO STORE: Store the cheesecake or individual slices in the fridge. Cover them with plastic or keep them in airtight containers. Before serving, let the cake sit at room temperature for 30 minutes so the cherry topping has time to soften.TO FREEZE: Place the leftover slices in an airtight container and freeze them for up to 6 months.