1 c. graham cracker crumbs
3 tbsp. sugar
3 tbsp. butter, melted
1/4 tsp. ground cinnamon
3 (8 oz.) pkg. cream cheese, softened
2 tsp. lemon juice
1 c. sugar
5 eggs
1/4 tsp. salt
1 1/2 c. sour cream
2 tbsp. sugar
1/2 tsp. vanilla extract
1 (21 oz.) can cherry pie filling

Combine graham cracker crumbs, 3 tablespoons sugar, butter, and cinnamon in a medium bowl and mix well. Press into 10-inch springform pan; set aside.

Beat cream cheese and lemon juice in a large mixing bowl until soft and creamy. Add 1 cup sugar, eggs, and salt; beat on medium speed of electric mixer for 10 minutes. Pour mixture into crust. Bake at 350 degrees for 45 minutes. Remove to wire rack and let stand 20 minutes.

Combine sour cream, 2 tablespoons sugar and vanilla in a small bowl; stir well. Spread over cheesecake. Bake at 350 degrees for 10 minutes; cool. Chill before removing from pan; top with pie filling.