1-Creating this baked cherry swirl cheesecake starts with simple steps that anyone can master, even if you’re new to baking. Begin by preparing your cherry sauce: combine 2 1/2 cups fresh cherries, 1/2 cup water, 2 tablespoons granulated sugar, 1 tablespoon cornstarch, 2 teaspoons lemon juice, and 1 teaspoon almond extract in a saucepan. Cook until thick and jammy, then puree it smooth for that beautiful swirl effect.

2-Next, make the graham cracker crust by mixing 1 1/2 cups graham cracker crumbs, 1/4 cup light brown sugar, 1/2 teaspoon ground cinnamon, 1/8 teaspoon kosher salt, and 1/2 cup melted unsalted butter. Press this mixture firmly into the bottom of an 8-inch cake pan lined with parchment for a solid base. Preheat your oven to 400°F (204°C) and prepare a water bath by placing the cake pan inside a larger dish filled with hot water up to three-quarters of the pan’s height.

3-For the cheesecake filling, beat 24 ounces of softened cream cheese, 1 cup granulated sugar, and 3 tablespoons cornstarch until smooth and creamy. Add 4 large eggs and 1 large egg yolk one at a time, mixing well each time, then stir in 1/4 cup heavy cream and 1 teaspoon almond extract. Pour the batter over the crust, drizzle half of the cherry sauce on top, and swirl it in gently for that eye-catching design.

4-Bake at 400°F for 15 minutes, then reduce the oven to 300°F and continue for 65 to 75 minutes until the edges are set and the center jiggles slightly. Turn off the oven and leave the door ajar for one hour to cool gradually, helping maintain the creaminess without cracks. After this, remove the cheesecake, cool it completely at room temperature, then chill in the refrigerator before flipping it onto a serving plate and garnishing with the remaining cherry sauce.