In a food processor, whirl the vanilla wafers until crumbly.  Add the melted butter and whirl until combined.

Pour the mixture into a springform pan and flatten out with your fingers along the bottom and the edges, about 1/2 way up the pan.  Place in the freezer.

In the bowl of a standing mixer, combine the cream cheese and sugar.  Add the sour cream and vanilla.  

In a small bowl, beat the eggs together, then add to the cream cheese mixture. 

Cover the bowl and chill in the refrigerator for a few hours.  This will allow air bubbles to work themselves out.

After it has chilled, pour into the pan and bake in a water bath at 475 degrees Fahrenheit for 12 minutes.  Reduce heat to 350 degrees Fahrenheit and bake for 50-60 minutes until the top is golden.  It may crack but will settle down after cooling. 

Allow to chill in the refrigerator for 24 hours. A cheesecake needs to "age." Be patient, it is worth it!

Mix the all three ingredients and spread evenly on the cooled cheesecake.  This gives it a clean, even look.

Place cherries in a small sauce pan with water and sugar.  On medium heat, bring to a boil, stirring frequently.

In a small bowl mix the juice of 1/2 a lemon, vanilla, and corn starch together.  Pour in the pan.

Stir until the mixture thickens.

Allow to cool to lukewarm or room temperature before serving.