Preheat oven to 350°F. Double-wrap bottom of a 9-inch springform pan with foil to prevent leaks.

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

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

Bake crust for 8-10 minutes until lightly golden, then set aside to cool.

In a large bowl, beat cream cheese and sugar until smooth.

Add sour cream and vanilla, blending until combined.

Add eggs one at a time, mixing just until incorporated.

Pour filling over the cooled crust and smooth the top.

Place the springform pan into a water bath by setting it inside a larger pan, adding hot water until it reaches 3/4 of the sides.

Bake for 60-70 minutes until the center is just set and slightly jiggly.

Let the cheesecake cool in the pan for one hour, then refrigerate for at least 6 hours or overnight.

Top with cherry pie filling before serving.

Run a knife around the edge and remove the sides of the springform pan to serve.