• Position rack to middle of oven. Preheat the oven to 375°F.

Make the Crust:

• Add the crust ingredients to a large bowl and mix until well combined. Pat into bottom of a 9-inch springform pan and gently press up the sides of the pan. This doesn't have to be perfect, but try to get the sides about ¾ of the way up. Carefully transfer to the oven and bake for 5 minutes on the center rack. Remove from the oven and set aside.

Make the Filling:

• Add the cream cheese and sugar to the bowl of a stand mixer. Cream together until smooth, scraping down the sides as needed. Add the sour cream, vanilla, and whisked eggs. Beat on low until just combined, scraping down the sides as needed. Try not to overmix.
• Pour the filling over the crust and carefully transfer to the oven. Bake for 40 minutes. The cheesecake is still slightly jiggly (it will firm up later on). If the top begins to crack, that is perfectly fine!
• Remove from oven and cool for 10 minutes. Increase oven temperature to 475°F.

Make the Topping:

• In a medium bowl, stir to combine the topping ingredients. Once the cheesecake has cooled for 10 minutes, spoon the topping gently on top of the cheesecake. Bake for another 5 minutes at 475°F.
• Remove from the oven and cool completely on the counter. Once room temperature, cover and store in the fridge for at least 12 hours, but preferably 24 hours. *Keep the cake in the springform pan until ready to serve*

Serve:

• Serve with canned red tart cherries, canned blueberries or fresh berries.