1-First, for the cherry sauce, combine 2 1/2 cups fresh cherries, 1/2 cup water, 2 tablespoons granulated sugar, and 1 tablespoon cornstarch in a small pot. Cook over medium-low heat, stirring occasionally, until it thickens to a jam-like consistency, then remove from heat and stir in 2 teaspoons lemon juice and 1 teaspoon almond extract. Puree until smooth and set aside.

2-Next, for the crust, mix 1 1/2 cups graham cracker crumbs, 1/4 cup loosely packed light brown sugar, 1/2 teaspoon ground cinnamon, and 1/8 teaspoon kosher salt in a bowl. Add 1/2 cup melted unsalted butter and combine thoroughly, then press the mixture evenly onto the bottom of a greased and parchment-lined 8-inch cake pan.

3-For the filling, preheat your oven to 400°F (204°C). Beat 24 ounces softened cream cheese, 1 cup granulated sugar, and 3 tablespoons cornstarch on medium-low speed until smooth. Add 4 large eggs one at a time, mixing well and scraping the bowl after each, followed by 1 large egg yolk, 1/4 cup heavy cream, and 1 teaspoon almond extract. Pour the batter over the crust and tap the pan to release air bubbles.

4-Now, for assembly, drizzle half of the cherry sauce over the batter and create swirls using a sharp knife. Place the cake pan inside a larger baking dish and fill the outer dish with very hot water until it reaches 3/4 of the way up the sides.

5-To bake, start at 400°F for 15 minutes, then reduce to 300°F and continue for 65 to 75 minutes until the edges are set and the center slightly jiggles. For cooling, turn off the oven, open the door slightly, and let it cool inside for one hour. Remove, cool completely at room temperature, then refrigerate until ready to serve. Finally, remove from the pan saddle by flipping onto a serving plate and garnish with the remaining cherry sauce.