Preheat the Oven:
Preheat your oven to 325°F (165°C). Grease and line a 9-inch springform pan with parchment paper or non-stick spray.

Make the Crust:
In a medium bowl, mix together the graham cracker crumbs, sugar, and melted butter until the mixture resembles wet sand. Press the mixture into the bottom of the prepared pan to form an even layer. Bake for 8-10 minutes, until golden brown, then remove from the oven and let cool.

Make the Cheesecake Filling:
In a large bowl, beat the softened cream cheese and granulated sugar until smooth and creamy. Add the vanilla extract and mix until combined. Add the eggs one at a time, beating well after each addition. Stir in the sour cream, heavy cream, and flour until smooth. Pour the cheesecake mixture over the cooled crust, spreading it evenly.

Bake the Cheesecake:
Bake for 50-60 minutes, or until the center is set but still slightly jiggly. Turn off the oven and let the cheesecake cool in the oven with the door slightly ajar for 1 hour. Then, let it cool completely on a wire rack. Refrigerate for at least 4 hours, or preferably overnight for best results.

Make the Cherry Topping:
In a small saucepan, combine the cherries, sugar, and lemon juice. Heat over medium heat for 5-7 minutes, stirring occasionally until the cherries soften and release their juices. If you want a thicker topping, add the cornstarch mixture and cook for an additional 1-2 minutes until thickened. Remove from heat and let cool.

Assemble the Cheesecake:
Once the cheesecake has fully chilled, spoon the cherry topping evenly over the cheesecake. Garnish with fresh mint leaves and whipped cream if desired.

Serve:
Slice and serve this Irresistible Cherry Cheesecake for a delightful dessert that combines the creamy richness of cheesecake with the sweet, tart cherries on top. Enjoy every bite!