Preheat oven to 325°F (163°C).
In a medium bowl, combine graham cracker crumbs, melted butter, and 1/4 cup sugar. Press the mixture into the bottom of a 9-inch springform pan.
In a large mixing bowl, beat the cream cheese and 1 cup sugar until smooth. Add eggs, one at a time, beating well after each addition. Stir in vanilla extract, sour cream, and lemon zest until well combined.
Pour half of the cream cheese mixture over the crust in the springform pan.
Spread cherry pie filling over the top of the cream cheese layer.
Pour the remaining cream cheese mixture over the cherry layer.
Bake for 55-60 minutes, or until the center is set. Remove from oven and let cool completely.
Chill the cheesecake in the refrigerator for at least 4 hours, or overnight.
Before serving, garnish with lemon slices and whipped cream.
Prep Time: 20 minutes | Cooking Time: 60 minutes | Total Time: 5 hours (including chilling time)
Kcal: 425 kcal per serving | Servings:
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