Make crust: Medium bowl, combine crumbs, sugar and butter. Mix well. Spread crust evenly over 9 inch springform pan, pressing lightly with fingertips. Refrigerate while filling is prepared.

Make filling: In large bowl use mixer on medium speed (beat cheese until light). Add eggs, vanilla and sugar. Continue beating until creamy and light. Pour into crust in pan. Bake 35 minutes.

Meanwhile make topping. In medium bowl with wooden spoon, beat together sour cream, sugar and vanilla. Remove cheesecake from oven. Spread topping evenly over surface. Bake 5 minutes. Cool in pan on wire rack then refrigerate 5 hours or overnight. Serve. Remove side of pan. Cover with cherries, cut in wedges. Makes 10-12 servings.