In a large bowl, stir together the melted butter, graham cracker crumbs, and 1/3 cup sugar. Press the crust ingredients into the greased pan
In a medium bowl or bowl of a stand mixer, beat the cream cheese until it’s light and fluffy.
Add 1.5 cups of sugar and continue mixing for 1 minute at medium speed. Mix in the flour, vanilla, sour cream, and heavy whipping cream until combined.
Stir in the eggs by hand, one at a time, very gently using a rubber spatula.
Spread the cream cheese mixture on top of the crust.
Remove the cherries from one of the cans of pie filling and set aside. Pour the filling into a piping bag.
Pipe the filling across the top of the cream cheese layer in parallel lines. Add the leftover filling back to the reserved cherries for the top of the cheesecake once it’s done baking.
Use a bamboo skewer or chopstick and drag in perpendicular lines of the cherry pie filling. Rotate up or down to create a chevron pattern.
Wrap the pan in two layers of aluminum foil. Create a water bath and bake for 60-70 minutes.
Once the baking time is up, keep the oven door shut for 20 minutes. After 20 minutes, crack the door, leaving the cheesecake for another 20 minutes.
Remove from the oven and allow the cake to cool to room temperature. Chill in the refrigerator for at least 3 hours before serving.
Slice and serve with the rest of the cherry pie filling.