Break down the graham crackers in a food processor or blender until very fine and sandy.

In a bowl, mix together the graham cracker crumbs, melted butter, sugar, and salt with a fork until completely moistened.

Press the graham cracker crumbs into the bottom and sides of the pie dish until very compact. Place the dish in the freezer while you make the cheesecake filling.

In the bowl of a stand mixer with the paddle attachment, mix together the cream cheese and sugar until completely smooth.

Add in the sour cream, lemon juice and vanilla and mix to combine, then scrape down the sides.

Switch to the whisk attachment, turn the mixer to medium speed, then drizzle in the heavy whipping cream.

Increase to high speed and whip until the mixture becomes very light, fluffy, and smooth.

Pour the cheesecake filling into the crust and spread it evenly to meet the edges. Refrigerate for 3 hours. Begin making the cherry pie filling about one hour prior to serving.

Add the cherries, sugar, and ¼ cup water to a large pan over medium heat. Stir occasionally for about five minutes until the sugar dissolves and the cherries begin to soften. If using sour cherries, add them towards the end of the cooking process so they don't turn to mush.

Mix together the cornstarch and water, then drizzle it into the cherries while stirring constantly. Continue stirring until the mixture begins to thicken.

Stir in the vanilla, then transfer the cherry pie filling to a bowl and allow it to cool at room temperature.

Once the mixture is at room temperature, add it to the top of the pie, then slice and serve.