Preheat the oven to 325°F. Spray a 9-inch springform pan with nonstick baking spray. Place a 9-inch parchment circle on the pan bottom. Spray again.Process or mix Oreo crumbs till fine. Fork-mix Oreo crumbs and melted butter in a small bowl.
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Put crumbs in pan. Press the crust up the pan sides with your hands. Compact the crust with a measuring cup bottom.Bake 12 minutes.
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Stir cherries, sugar, and cornstarch in a medium saucepan. Heat until juice separates on medium.Half the cherries should be gently mashed and cooked until thickened.
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Use ½ cup cherry topping. Blend cherries to produce ¼ cup topping. Cool in freezer before adding cheesecake batter. Freeze for 15 minutes.Keep the leftover cherry topping in an airtight container in the fridge.
Use ½ cup cherry topping. Blend cherries to produce ¼ cup topping. Cool in freezer before adding cheesecake batter. Freeze for 15 minutes.Keep the leftover cherry topping in an airtight container in the fridge.
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Mix cream cheese and sugar for 2 minutes on high speed. Scrape bowl.Sour cream, cherry puree, and vanilla extract should be mixed on medium speed. Stir in the 4 eggs on low speed until barely mixed. A pale pink batter will result.
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Pour batter into Oreo crust. Set up the water bath.Water bath. Use one of these water bath procedures. A big roasting pan and hot boiling water are used in both ways.
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Bake for 70–80 minutes until edges are firm and center jiggles.Leave the cheesecake to cool for 30 minutes after turning off the oven and opening the door. Transfer the springform pan to a cooling rack to finish cooling.
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Cover the pan with foil and refrigerate overnight or 6 hours.Remove the cheesecake pan and parchment. Pour cherry topping over cheesecake and serve.
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