Place all the ingredients in a sturdy saucepan and cook over medium heat until the sugar is dissolved, and the cherries give off all of their juices, about 10 minutes. Continue to cook over medium heat 5-10 minutes more until the liquid had reduced to a thick syrup.

Remove from heat and cool to lukewarm in the saucepan. Lightly chop/puree the cherries into the syrup using an immersion blender (or food processor or blender) if desired for a slightly smoother. Chill in fridge until cold.

Combine all the ingredients in a bowl until fully incorporated. Dump into a 9-inch springform pan and press into the sides and bottom until super firmly packed. Make extra sure to press good into the pan otherwise the crust will fall apart when serving. Chill the crust until ready to fill.

In a chilled bowl of a stand mixer, beat the heavy cream until STIFF peaks form (or use a hand mixer). Make absolutely sure the cream is whipped well, you do not want soft whipped cream. Set the whipped cream aside.

In a separate bowl, preferably of a stand mixer, but also can be a hand mixer, beat the cream cheese and the granulated sugar until light and fluffy. Add the powdered sugar, vanilla and sour cream and continue to beat until incorporated.

Take a spatula and fold the whipped cream into the cream cheese mixture. Be sure to do this gently so you do not deflate or soften the whipped cream. This takes several turns with the spatula to become fully incorporated.

Pour the filling into the crust and smooth the top with a butter knife or offset spatula. Let it set in fridge for at least 12 hours WITHOUT the cherry compote on top. This will ensure the cheesecake firms up and holds together without the cherries melting into the cheesecake filling.

When chilled, spread the cherry compote on top and keep chilled in fridge until ready to serve. Run an offset spatula or knife around the outside of the crust to separate the crust from the pan, and then release the springform sides. Slice with a knife run under hot water for clean and even slices.