Heat the oven to 325°F.

Mix crumbs and butter, then press them into a 9-inch springform pan.

Beat cream cheese and sugar until smooth.

Add eggs one at a time, then mix in vanilla and sour cream.

Pour the filling over the crust.

Bake for 55 minutes, until the center jiggles slightly.

Cool the cheesecake, then chill it for at least 4 hours.

Spoon cherry filling over each slice before serving.