Make the Crust:

• Preheat your oven to 350°F (175°C). Prepare your 10-inch springform pan by wrapping the outside in heavy-duty foil (I recommend wrapping it three times and crimping the foil around the top edge to prevent water from seeping in).

  If you're not using a springform pan, no problem, just grab a regular cake pan and line the bottom with parchment paper.
• In a medium bowl, mix the graham cracker crumbs, brown sugar, cinnamon, and salt. Stir in the melted butter until it resembles wet sand.
• Press the mixture firmly into the bottom and slightly up the sides of the pan. Bake for 10 minutes, then remove and let cool while you make the filling.Reduce the oven temperature to 325°F (160°C).

Make the Cheesecake Filling:

• In a large mixing bowl, beat the cream cheese and mascarpone together until smooth and fluffy, about 4 minutes.
• Add the sugar, salt, and vanilla bean paste, then beat again for 2–3 minutes until fully incorporated and silky.
• Add the eggs one at a time, mixing on low speed just until combined. Avoid overmixing at this stage to prevent air bubbles and cracking.
• Mix in the sour cream until smooth, then add the heavy cream and stir until the batter is completely velvety and lump-free. Scrape down the bowl as needed.

Bake the Cheesecake:

• Place your foil-wrapped springform pan in the center of a large roasting pan. Carefully pour boiling water into the roasting pan until it reaches about 1 to 2 inches up the sides of the springform pan. This water bath helps the cheesecake bake evenly and prevents cracks.
• Pour the cheesecake batter into the crust. Smooth the top if needed.
• Bake at 325°F (160°C) for 1 hour and 30 minutes, or until the edges are set and the center jiggles slightly when you gently shake the pan. It should look like soft-set Jell-O—not runny.
• Once done, turn off the oven, crack the oven door open, and let the cheesecake sit inside for 1 hour to cool gradually. This step also helps prevent cracks.
• Once your cheesecake has cooled in the oven, cover the pan with foil or plastic wrap (still in the pan) and place it in the fridge. Let it chill for at least 6–8 hours, but overnight is ideal for the perfect texture.

  This step is crucial; cheesecake needs time to fully set and develop that ultra-creamy consistency. Trust me, it’s worth the wait!
• When you’re ready to serve, gently release the cheesecake from the springform pan and transfer it to a serving plate. For clean slices, use a sharp knife dipped in hot water and wiped dry between cuts.

  If you used a regular cake pan instead, carefully run a thin offset spatula or butter knife around the edges to loosen the cheesecake. Then gently lift it out using the parchment paper you placed on the bottom. You can also flip it out onto a flat plate, then flip it again right-side up onto your serving platter (like you would a layered cake). Go slow, it’s delicate but doable! If you have a torch, gently warm the edges of the pan for an easy release.

Cherry Compote

• In a saucepan over medium heat, combine cherries, sugar, lemon juice, vanilla, and salt.
• Cook 8–10 minutes, stirring occasionally, until cherries soften and release juices.
• Stir together cornstarch and water, then add to the cherries. Cook 1–2 minutes until thick and glossy.
• Remove from heat and cool completely. The compote will thicken as it cools.
• Spoon the cherry compote over the cold cheesecake and serve!