FOR THE CRUST:
24 chocolate wafer cookies
3 tbsp. sugar
1/2 stick salted butter, melted
FOR THE FILLING:
12 oz. cream cheese, softened
3/4 c. sugar
1 tsp. vanilla extract
2 large eggs
1/4 c. sour cream
FOR THE TOPPING:
2 c. fresh Bing or other sweet cherries, pitted and halved (about 12 ounces)
1/3 c. sugar
1/2 c. plus 1 tablespoon water
4 tsp. cornstarch
1 tbsp. fresh lemon juice
For the crust: Preheat the oven to 350 ̊. Pulse the cookies and sugar in a food processor until the mixture is very finely ground. Add the melted butter and pulse until combined. Press the mixture into the bottom and up the sides of a 9-inch pie plate. Bake until set and dry, about 15 minutes. Let cool while you make the filling.
For the filling: Beat the cream cheese, sugar and vanilla in a medium bowl with an electric mixer until smooth. Add the eggs, one at a time, beating after each addition. Add the sour cream and beat again. Pour the filling into the crust, smooth the top and bake until the center just barely jiggles, about 25 minutes. Turn off the oven and let the pan sit in the oven for 15 minutes with the door ajar. Remove and let cool completely.
For the topping: Combine the cherries, sugar and 1/2 cup water in a saucepan. Bring to a boil over medium-high heat, partially cover and cook, stirring frequently, until the cherries are tender, about 5 minutes.
In a small bowl, combine the cornstarch, lemon juice and 1 tablespoon water until smooth. Add to the cherries, return to a boil and cook, stirring, until thickened, about 1 more minute. Transfer to a bowl and let cool to room temperature, about 30 minutes.
Mound the cherries in the center of the cheesecake. Refrigerate until set, at least 2 hours or overnight.