• Preheat the oven to 350 °F. Line the bottom of a 9"x3" round cake pan with a parchment paper round or use a springform pan lined with parchment. Wrap the outside of the springform pan with aluminum foil.

Make the Crust

• Combine 8 oz graham cracker crumbs, 1 teaspoon cinnamon, 2 oz granulated sugar. Add 3 oz unsalted butter (melted) and toss to combine. Press the crumbs into the bottom of the prepared pan. Bake until fragrant and lightly browned, about 10 minutes, set aside to cool. Reduce oven to 325 °F

Make the Batter

• Combine 24 oz cream cheese and 12 oz granulated sugar and mix on low speed until well combined with no lumps of cream cheese. Scrape the bowl and mixer attachment to make sure there are no lumps of cream cheese. Add 1 tablespoon vanilla extract, 1 teaspoon finely grated lemon zest and 1 tablespoon fresh lemon juice and mix to combine. Add 16 oz sour cream and mix to combine.
• Whisk together 4 large eggs and 2 large yolks. With the mixer running on low speed add the eggs in 3 batches, scrape the bowl and paddle attachment between additions. Pour batter into the pan. Set the pan into a larger pan and pour warm water into the larger pan until it comes ½ way up the sides of the cake pan.
• Bake in the water bath until the cheesecake is mostly set, about 1 hour and 15 minutes. The center of the cheesecake will still jiggle a bit. Set the pan on a cooling rack. Run a thin paring knife around the sides of the cake and cool to room temperature. Refrigerate several hours or overnight until completely cool and firm.

Make the topping

• Combine 16 oz sour cherries and their juice, 16 oz granulated sugar, 1 ¼ oz corn starch and ¼ teaspoon salt in a small saucepan.
• Cook over medium heat until the juice begins to boil. Cook until the juice begin thickens. Transfer the topping to a bowl, cover with plastic wrap and cool to room temperature. Chill until ready to assemble the cake.

Assemble the cake

• If you used a springform pan, run a paring knife around the cake to separate it from the pan, release the spring and remove the pan. If you used a regular cake pan, dip the bottom of the pan in a bowl of very hot water, run a knife or spatula around the sides of the cake and flip it out onto a flat plate or cake circle, then flip right side up onto the serving platter. Alternately, if you have a propane torch you can flip the pan over and run the torch over the bottom and sides of the pan to loosen the cake.
• Whip the cream with the confectioner's sugar until full peak. Scoop the cream into a piping bag with a star tip and pipe a border of whipped cream around the top of the cake.
• Scoop the cherry filling onto the top of the cake, spreading the filling to the whipped cream border. Refrigerate until serving.