1. Prepare the Crust

Start by preheating your oven to 325°F (163°C). In a medium-sized bowl, mix the graham cracker crumbs, granulated sugar, and salt. Stir in the melted butter until the mixture is well combined and resembles wet sand. Press the crumb mixture firmly into the bottom of a 9-inch springform pan, using the back of a spoon to pack it down evenly.

Bake the crust in the preheated oven for 10 minutes, then remove it from the oven and let it cool while you prepare the cheesecake filling. This ensures the crust firms up and provides a sturdy base for the cheesecake.

2. Prepare the Cheesecake Filling

In a large mixing bowl, beat the softened cream cheese with an electric mixer on medium speed until smooth and creamy. Add the sugar and vanilla extract, and continue to beat until well incorporated. Be sure to scrape down the sides of the bowl as needed.

Add the eggs one at a time, beating well after each addition. Once the eggs are fully incorporated, add the sour cream, heavy cream, and lemon juice. Beat until smooth and fully combined. Lastly, add the flour and mix until just incorporated.

Pour the cheesecake filling over the cooled graham cracker crust in the springform pan. Use a spatula to smooth the top and ensure an even layer.

3. Bake the Cheesecake

Place the springform pan on a baking sheet and transfer it to the oven. Bake the cheesecake at 325°F (163°C) for 55-60 minutes, or until the edges are set, and the center is slightly jiggly when you tap the pan. The cheesecake will firm up as it cools.

After baking, turn off the oven and let the cheesecake cool in the oven with the door slightly ajar for about 1 hour. This helps prevent cracking by allowing the cheesecake to cool gradually. Afterward, remove the cheesecake from the oven and let it cool to room temperature. Once cooled, cover it with plastic wrap and refrigerate for at least 4-5 hours, or overnight, to allow it to set completely.

4. Prepare the Chocolate Ganache

While the cheesecake is chilling, prepare the chocolate ganache. In a small saucepan, heat the heavy cream over medium heat until it begins to simmer. Remove the saucepan from the heat and add the chopped chocolate and butter. Stir until the chocolate is completely melted and the ganache is smooth and glossy.

Let the ganache cool to room temperature before pouring it over the chilled cheesecake. This will prevent the ganache from melting the cheesecake when poured.

5. Prepare the Cherry Compote

In a small saucepan, combine the cherries, sugar, lemon juice, and vanilla extract. Cook the mixture over medium heat, stirring occasionally, until the cherries release their juice and begin to break down, about 10 minutes. If you want a thicker compote, mix the cornstarch with a small amount of water to create a slurry, then stir it into the cherry mixture. Cook for another 1-2 minutes, until the compote thickens.

Remove the saucepan from the heat and let the cherry compote cool to room temperature.

6. Assemble the Cheesecake

Once the cheesecake has fully set, carefully remove it from the springform pan. Place it on a serving platter. Pour the cooled chocolate ganache over the top of the cheesecake, spreading it evenly with a spatula. Allow the ganache to set for about 10-15 minutes.

Once the ganache is set, spoon the cherry compote over the top of the cheesecake, spreading it out evenly or leaving it in clusters, depending on your preference.

7. Serve and Enjoy

Slice the cheesecake into 12-16 servings and serve chilled. Each slice will have a perfect balance of creamy cheesecake, rich chocolate, and sweet cherry compote. This Chocolate Cherry Cheesecake is best enjoyed with a dollop of whipped cream or a drizzle of additional chocolate sauce for extra indulgence.