Begin by crushing the biscuits in a food processor. Mix them well with the melted butter and optional sugar.

Press this mixture into the bottom of a 20–22 cm springform pan, then chill it in the refrigerator for about 10–15 minutes.

In a mixing bowl, beat the cream cheese until it’s smooth, which takes about 2–3 minutes.

Add the sugar and mix again. Then, incorporate the sour cream/yogurt, lemon juice, and vanilla.

Add the eggs one by one, making sure to mix well after each addition.

Finally, pour this creamy mixture into the prepared crust.

Use the bain-marie method for baking. Wrap the springform pan in foil to prevent water from leaking in.

Place it on a baking sheet, and pour hot water around it. Bake at 160°C for 55–65 minutes until the edges are set, but the center remains slightly jiggly.

After baking, leave the oven door ajar for one hour to cool gradually.

If you’re using store-bought cherry pie filling, just chill it.

For a delicious homemade sauce, combine the cherries, sugar, and lemon juice in a saucepan.

Mix cornstarch and water together, then add this blend to the cherries. Cook until thickened and remove from heat.

Allow the cheesecake to come to room temperature, then refrigerate it for at least 4–5 hours or overnight.

Once chilled, drizzle the cherry sauce over the top, slice, and serve.