Preheat the oven to 325°F (163°C).

In a bowl, combine graham cracker crumbs, 0.5 cups granulated sugar, and melted butter. Press this mixture into the bottom of a springform pan.

In another bowl, beat the cream cheese with 0.75 cups granulated sugar until smooth.

Add sour cream, vanilla extract, and eggs one at a time, mixing well after each addition.

Fold in the cherries, then pour the cream cheese mixture over the crust in the springform pan.

Bake for 60 minutes, or until set. Allow to cool completely.

In a small saucepan, combine 0.25 cups granulated sugar and cornstarch with a little water. Cook until thickened, then pour over cooled cheesecake.

Refrigerate for at least 4 hours before serving.