Prepare the Crust:

1. Mix the Crust Ingredients: In a medium bowl, combine the graham cracker crumbs, sugar, and melted butter. Stir until everything is well mixed and the crumbs are evenly coated.
2. Press the Crust into the Pan: Press the mixture into the bottom of a greased 9×9-inch baking dish or a similar-sized square pan. Use the back of a spoon to pack the crust firmly. Place the pan in the fridge while you prepare the filling.

Prepare the Filling:

3. Beat the Cream Cheese and Sugar: In a large mixing bowl, beat the softened cream cheese and sugar with an electric mixer until smooth and creamy.
4. Add the Vanilla and Sour Cream: Stir in the vanilla extract and sour cream until well combined.
5. Whip the Heavy Cream: In a separate bowl, whip the heavy whipping cream until stiff peaks form.
6. Fold the Whipped Cream into the Cream Cheese Mixture: Gently fold the whipped cream into the cream cheese mixture until fully combined, being careful not to deflate the whipped cream.

Prepare the Cherry Topping:

7. Cook the Cherry Topping: In a small saucepan, combine the cherries, sugar, cornstarch, and water. Stir the mixture over medium heat and bring it to a simmer. Cook for 5-7 minutes, or until the sauce thickens and the cherries soften.
8. Cool the Topping: Once thickened, remove from heat and let the cherry topping cool to room temperature.

Assemble the Cheesecake Squares:

9. Spread the Filling Over the Crust: Pour the cheesecake filling over the chilled crust and spread it evenly with a spatula.
10. Top with Cherry Sauce: Spoon the cooled cherry topping over the cheesecake filling, spreading it evenly.

Chill and Serve:

11. Chill the Cheesecake Squares: Cover the pan and refrigerate for at least 3 hours, or until the cheesecake has fully set.
12. Cut into Squares and Serve: Once chilled and firm, slice the cheesecake into squares. Serve chilled and enjoy!