Instructions:
Preheat your oven to 350°F (175°C). Grease and line the bottom of a 9-inch (23 cm) springform pan with parchment paper.
In a medium bowl, mix together the graham cracker crumbs, melted butter, and 1/4 cup of sugar until well combined. Press the mixture into the bottom of the prepared pan.
In a large bowl, beat the cream cheese until smooth. Gradually add in the 1/2 cup of sugar and vanilla extract, beating until well combined. Add in the eggs, one at a time, beating just until combined.
Pour half of the cream cheese mixture into the crust. Spoon the cherry pie filling over the cream cheese mixture, spreading it out evenly.
Spoon the remaining cream cheese mixture over the cherry pie filling, spreading it out evenly.
Bake in the preheated oven for 35-40 minutes, or until the edges are set but the center is still slightly jiggly.
Allow the cheesecake to cool completely in the pan on a wire rack, then cover and refrigerate for at least 4 hours or overnight.
Release the sides of the springform pan and transfer the cheesecake to a serving platter.
Serve chilled and enjoy the surprise cherry filling in each bite of this delicious layered dessert.
