Preheat oven to 350°F. Line a 10-inch springform pan with parchment paper for easy removal.

Mix 1 1/4 cups graham cracker crumbs, 2 tablespoons sugar, 1 teaspoon cinnamon, 1/4 teaspoon nutmeg, and 1/2 cup slivered almonds in a bowl (5 minutes). The mixture should smell fragrant and spiced.

Stir in 1/4 cup melted butter until all crumbs are moistened and the mixture resembles wet sand (2-3 minutes).

Press the crust firmly into the bottom and slightly up the sides of the prepared pan, using the bottom of a measuring cup to compact it evenly. It should be about 1/4 inch thick on the sides.

Checkpoint: Your crust is ready when it holds together firmly and doesn't crumble when pressed.

Using a food processor or electric mixer, beat 3 packages of room-temperature cream cheese on medium speed for 2-3 minutes until smooth and creamy, scraping down the sides frequently.

Add 1 cup sugar and continue beating for 2-3 minutes until light and fluffy, stopping to scrape the bowl.

Add 4 eggs one at a time, beating for 30 seconds after each addition and scraping the bowl. Do not overmix once eggs are added.

Stir in 1 tablespoon cornstarch, 1 tablespoon vanilla extract, and 1 tablespoon lemon juice until just combined. Beat on medium speed for 10-15 minutes total until the filling is completely smooth with no lumps. If using a mixer, beat longer and scrape frequently.

Checkpoint: Your filling is ready when it's silky smooth, pale, and pours easily into the pan without visible streaks.

Pour the filling into the prepared crust, smoothing the top with a spatula.

Bake at 350°F for 35-40 minutes. The cheesecake is done when the edges are set but the center still jiggles slightly (about 2 inches in diameter) when gently shaken. The top should not be fully firm.

Remove from oven and let cool on the counter for exactly 5-10 minutes. Do not skip this step—the temperature change must be gradual.

While the cheesecake cools, mix together 1 pint sour cream, 1/2 cup sugar, and 1 teaspoon vanilla extract in a bowl until smooth (1-2 minutes).

Carefully pour the sour cream mixture over the warm cheesecake, spreading it gently to cover the entire top in a thin, even layer.

Return the cheesecake to the oven. Increase the temperature to 475°F and bake for exactly 5-7 minutes. The sour cream layer should look just barely set—it will look almost the same as when you added it, with possibly a very slight shine.

Checkpoint: Do not overbake the sour cream topping or it will crack. Remove it as soon as it's barely set.

Remove from oven and let cool completely on the counter (this takes 30-60 minutes). The cheesecake will cool slowly and release stress from the filling.

Cover the cooled cheesecake with plastic wrap and refrigerate for at least 4 hours, or preferably overnight. A longer chill prevents cracks and allows flavors to meld.

To prepare the glaze: Mix 1/2 cup sugar and 2 tablespoons cornstarch in a small saucepan (1 minute). The mixture should look like fine sand.

Stir in 1 1/3 cups cherry juice mixed with water until no lumps remain.

Place the saucepan over medium heat and stir constantly for 3-5 minutes until the mixture is thick, smooth, and comes to a rolling boil. It will transform from cloudy to clear and glossy as it thickens.

Once boiling, remove from heat immediately and stir gently for 2 minutes. The mixture should coat the back of a spoon.

Let the glaze cool for 5-10 minutes at room temperature until it's warm but not hot (it should feel safe to touch). If you add it while too hot, it will slide off the cheesecake.

Stir in 3 drops of food coloring to achieve your desired cherry-red color (optional, but creates a beautiful presentation).

Checkpoint: Your glaze is ready when it's warm but not hot, thick enough to coat the back of a spoon, and a deep glossy red color.

Drain 2 cups of canned cherries thoroughly in a colander, pressing gently to remove excess liquid (2 minutes).

Spread the drained cherries evenly in a single layer over the top of the chilled cheesecake.

Pour the warm glaze slowly and evenly over the cherries, using a spatula or spoon to distribute it. The glaze will settle between the cherries and create a glossy finish.

Refrigerate the finished cheesecake until the glaze is completely set and firm to the touch (at least 30 minutes). This can be done up to 8 hours before serving.

Checkpoint: Your cheesecake is ready to serve when the glaze is firm, not sticky, and the whole dessert has set firmly in the refrigerator.