Preheat oven to 325°F (163°C) and position the rack in the lower third. Wrap the outside of a 9-inch springform pan with aluminum foil.

Combine graham cracker crumbs, melted butter, sugar, and salt until the mixture resembles wet sand. Press firmly into the pan bottom to form an even 1/4-inch crust.

Bake the crust for 8 minutes, then place on a cooling rack while preparing the filling.

Beat room-temperature cream cheese on medium speed for 2–3 minutes until smooth and fluffy, scraping the bowl often.

Whisk sugar and cornstarch together, then mix into the cream cheese on low speed just until blended.

Add eggs one at a time, mixing on low after each just until incorporated.

Fold in sour cream, heavy cream, vanilla extract, and salt until the batter is smooth and dense.

Pour filling over the warm crust, smooth the top, and bake for 50–55 minutes until edges are set and a 2-inch center circle still jiggles slightly.

Turn off the oven, prop the door open 4 inches, and let the cheesecake cool inside for 1 hour.

Remove to a rack, cool at room temperature 1 hour more, then refrigerate at least 4 hours or overnight.

For the topping, combine cherries, sugar, cornstarch, and lemon juice in a saucepan over medium heat. Simmer, stirring, until thickened and glossy, 5–7 minutes; stir in almond extract if using and cool to room temperature.

Spread the cooled cherry topping over the chilled cheesecake just before serving, slice with a hot, wet knife, and enjoy.