Crust: Preheat your oven to 300°F (149°C). Ready a 6×3-inch removable bottom pan by spraying it with non-stick spray. Line it with parchment paper and spray again for good measure. Combine your crust ingredients in a bowl, then press this mixture evenly into the bottom of the pan. Bake for 10 to 12 minutes until lightly golden. Cool it on a rack over a jellyroll pan to catch any drips.

Cheesecake: In a mixing bowl, beat the cream cheese until it’s creamy and smooth, about 4 to 5 minutes. Be sure to scrape down the sides of the bowl a few times to get every bit. Now, add the sour cream, heavy cream, vanilla extract, sugar, and cornstarch, mixing until everything is well combined. Gently add the eggs, then fold in the cherries and pineapple chunks.

Pour this delicious mixture into your cooled crust. Bake at 300°F for 12 minutes, then reduce the temperature to 225°F and continue to bake for 95 minutes. Remember, do not open the oven during this time! Once the time is up, turn off the oven and leave the cheesecake inside for another hour. After that, crack the oven door open and let it rest for another hour. Finally, cool it on a rack before refrigerating it overnight. When you’re ready to serve, simply remove the cheesecake from the pan, place it on a cake plate, and garnish it with whipped cream, extra pineapple slices, and cherries with stems.