Cherry Cheesecake

Prepare the Crust: Preheat oven to 325°F. Combine graham cracker crumbs, sugar, and melted butter in a bowl. Press mixture into the bottom of a springform pan. Bake for 8-10 minutes. Remove from oven and allow to cool.
Make the Cherry Swirl: Add cherries, sugar, and water to a saucepan. Cook over medium heat for 8-10 minutes until cherries begin to break down. Blend until smooth and set aside to cool completely.
Mix Cheesecake Filling: In a stand mixer, beat cream cheese and sugar on medium-low speed until smooth. Add sour cream, vanilla, lemon juice, and salt. Continue to mix on low speed. Add eggs one at a time, mixing after each addition until just combined.
Assemble: Pour half the cheesecake batter into the cooled crust. Add spoonfuls of cherry sauce and swirl gently with a knife or toothpick. Repeat with the remaining batter and cherry sauce.
Bake in a Water Bath: Wrap the springform pan in heavy-duty aluminum foil to prevent leaks. Place the pan in a roasting pan and pour hot water halfway up the sides of the springform pan. Bake for 55-60 minutes, or until the edges are set and the center is slightly jiggly.
Cool and Chill: Turn off the oven and allow the cheesecake to cool for 1 hour with the oven door slightly open. Transfer the cheesecake to a wire rack to cool completely. Cover with plastic wrap and refrigerate for at least 8 hours, preferably overnight, before serving.