Cherry Cheesecake

For the cheesecake filling:
4 packages (32 oz/907g) cream cheese, softened
1 cup (200g) granulated sugar
4 large eggs
1 teaspoon of pure vanilla extract
1/4 cup (60 ml) sour cream
Zest of one lemon (optional, for a zesty twist)

For the cherry topping:
2 cups (300g) fresh or frozen cherries, pitted
1/2 cup (100g) granulated sugar
1 tablespoon of cornstarch
1/4 cup (60 ml) water
1 tablespoon of lemon juice
Instructions:
Step 1: Preheat the oven.
Preheat your oven to 325°F (160°C). Grease a 9-inch springform pan with non-stick spray to ensure easy removal of the cheesecake.