A classic, ultra-creamy vanilla cheesecake on a buttery graham cracker crust, crowned with a bright, sweet-tart cherry sauce and a cloud of lightly sweetened whipped cream. Each bite balances rich silkiness with fresh, fruity lift for a timeless summer dessert.
Make the crust: In a medium bowl, combine graham cracker crumbs, sugar, and melted butter until evenly moistened.
Press 2/3 of the mixture firmly into the bottom of a 9-inch springform pan and the remaining 1/3 up the sides. Chill for at least 30 minutes.
Preheat oven to 350°F (175°C).
Make the filling: In a stand mixer (or with a hand mixer), beat softened cream cheese and sugar until smooth and creamy.
Add eggs and egg yolks one at a time, mixing well and scraping the bowl as needed. Mix in sour cream and vanilla until smooth.
Pour batter over the chilled crust and tap the pan a few times to release air bubbles.
Bake: Place a casserole dish filled with hot water on the lower oven rack. Set the cheesecake on the upper rack and bake for about 1 hour 10 minutes, or until the center is just set.
Turn off the oven, crack the door, and let the cheesecake cool inside for 1 hour. Transfer to the refrigerator and chill at least 6 hours or overnight.
Make the whipped cream: Whip heavy cream to soft peaks, add sugar, and whip to medium peaks. Spread over the chilled cheesecake.
Make the cherry sauce: In a small bowl, whisk together the sugar and cornstarch. Add cherries and the sugar-cornstarch mixture to a medium saucepan; cook over medium heat, stirring occasionally, until thickened and bubbling, about 5–10 minutes. Remove from heat and stir in vanilla and lemon juice. Let cool completely.
Finish: Spoon the cooled cherry sauce over the cheesecake just before serving. Slice and enjoy.