Preheat oven to 350°F. Double-wrap the bottom of a 9-inch springform pan with foil, sealing tightly.

Mix graham cracker crumbs, melted butter, sugar, and salt until evenly combined.

Press the mixture into the bottom and up the sides of the prepared springform pan.

Bake the crust for 8-10 minutes until lightly golden. Cool slightly.

In a stand mixer, beat the cream cheese and sugar until smooth, scraping sides as needed.

Add sour cream and vanilla; mix until combined.

Add eggs one at a time, mixing on low after each, do not over-mix.

Pour the filling over the crust. Place in a water bath and bake for 60-70 minutes until almost set.

Run a knife around the edge to loosen before cooling. Chill in the fridge for at least 6 hours.

Top with cherry pie filling before serving.