1-First, make the cherry sauce by combining 2 1/2 cups fresh cherries, 1/2 cup water, 2 tablespoons granulated sugar, and 1 tablespoon cornstarch in a saucepan. Cook over medium-low heat, stirring often, until it thickens, then stir in 2 teaspoons lemon juice and 1 teaspoon almond extract before pureeing for a smooth texture.

2-Next, prepare the graham cracker crust by mixing 1 1/2 cups graham cracker crumbs, 1/4 cup light brown sugar, 1/2 teaspoon cinnamon, and 1/8 teaspoon salt in a bowl. Add 1/2 cup melted unsalted butter and press the mixture firmly into an 8-inch cake pan. For the cheesecake filling, beat 24 ounces softened cream cheese with 1 cup granulated sugar and 3 tablespoons cornstarch until smooth, then add 4 large eggs and 1 large egg yolk one at a time.

3-Once the filling is ready, fold in 1/4 cup heavy cream and 1 teaspoon almond extract. Pour the batter over the crust in the pan, then swirl in half of the cherry sauce using a knife for that signature look. Bake in a water bath at 400°F for 15 minutes, then reduce to 300°F and continue for 65-75 minutes until the edges set and the center jiggles slightly.

4-After baking, let the cheesecake cool gradually in the oven with the door slightly open, then chill it fully before serving with the remaining cherry sauce on top.