Make the crust by crushing the cookies in a food processor. Mix in the melted butter until the mixture looks like wet sand. Press the mixture evenly into the bottom of a 10-inch (26 cm) round pan. Chill in the refrigerator.

Prepare the filling using a mixer. Beat the cream cheese and powdered sugar until fluffy. Add the vanilla and lemon juice, then beat in the heavy cream. Continue mixing for about 10-15 minutes until smooth and creamy. Spread the filling evenly over the crust and chill again in the refrigerator.

For the topping, drain the syrup from the jar of sour cherries into a small saucepan. Mix the syrup with the cornstarch until dissolved. Heat over low heat, stirring for about 5 minutes until the sauce thickens. Add the cherries and let the mixture cool.

Spread the cherry sauce evenly over the cheesecake and refrigerate overnight. Enjoy the next day!