Graham Cracker Crust

• Preheat the oven to 350 degrees.
  
• Spray the sides of a 10" springform pan with non stick spray.
• Add the graham crackers and toasted, sliced almonds to a large ziplock bag, squeeze out the air, and seal the bag.
• Use a meat mallet or rolling pin to pulverize the contents to small crumbs.
• Add the crumbs and all the remaining crust ingredients to the bottom of the springform pan and stir them together until they are well combined.
• Using the bottom of a flat cup or other object, firmly pat the crust ingredients into a consistent thickness at the base of the pan.
• Bake the crust for 10 minutes.

Homemade Cherry Pie Filling

Cheesecake Filling

• Place a large baking dish half filled with hot water on the oven rack below where the cheesecake will be place.
• Cream the softened cream cheese in a large mixing bowl using a stand mixer or a hand mixer at a medium speed.
• Add the sugar and then the eggs one at a time to incorporate with the creamed cheese.
• Add the sour cream, flour, and vanilla and continue to beat the mixture just until it is smooth, creamy, and well combined.
• Pour the cheesecake batter over the pre-baked crust and smooth the top to an even thickness.
• Laddle the Cherry Pie Filling over the cheesecake batter. Use the edge of a knife in a figure eight pattern to swirl the pie filling into the cheesecake batter.
• Bake for 1 hour and 10 minutes.
• Turn off the oven and crack the oven door, leaving the cheesecake in the oven for 30 minutes.
• Chill the cheesecake in the refrigerator for at least 6 hours before slicing and serving.