1-Getting started with this Baked Cherry Swirl Cheesecake is simple and rewarding. First, make the cherry sauce by simmering 2 1/2 cups fresh cherries (stemmed and pitted), 1/2 cup water, 2 tablespoons granulated sugar, 1 tablespoon cornstarch, 2 teaspoons lemon juice, and 1 teaspoon almond extract until thick, then puree it for that smooth swirl.

2-Next, prepare the crust by mixing 1 1/2 cups graham cracker crumbs, 1/4 cup loosely packed light brown sugar, 1/2 teaspoon ground cinnamon, 1/8 teaspoon kosher salt, and 1/2 cup melted unsalted butter. Press this into an 8-inch cake pan and set it aside. For the filling, beat 24 ounces softened cream cheese, 1 cup granulated sugar, and 3 tablespoons cornstarch until smooth, then add 4 large eggs and 1 large egg yolk one at a time, followed by 1/4 cup heavy cream and 1 teaspoon almond extract.

3-Pour half the batter over the crust, add dollops of cherry sauce and swirl gently. Add the rest of the batter and swirl more sauce on top for that eye-catching effect. Bake in a water bath starting at 400°F for 15 minutes, then lower to 300°F for 65-75 minutes until the edges set but the center jiggles slightly.

4-After baking, let it cool slowly in the oven with the door slightly open, then refrigerate. This step-by-step approach, which takes about 1 hour and 50 minutes total, ensures a creamy result.

5-Substeps for Baking Success:* Preheat oven and prepare your water bath for even cooking.* Swirl the sauce carefully to avoid overmixing.* Check doneness by gently shaking the pan.