• Preheat and oven to 350°F.
• In a medium bowl mix together the graham cracker crumbs, melted butter, sugar and cinnamon. Firmly and evenly press into the bottom and up the sides of a 9" springform pan. Set aside.
• In a mixer fitted with a paddle cream the cream cheese until smooth. Scrape down the sides and bottom of the bowl as needed to ensure all of the cream cheese is smooth and there are no clumps remaining.
• Mix in the sugar and vanilla bean seeds. Mix just until fully combined.
• Add in the eggs, one at a time, mixing fully and scraping the sides before adding the next egg. Add in the splash of vanilla extract and mix until well combined.
• Pour into the prepared pan and bake for 20 -25 minutes. Check the cheesecake at 20 minutes by gently tapping the side. If the center of the cheesecake jiggles a lot, it needs longer. If it slightly jiggles, then it is done.
• Once the cheesecake is done turn off the oven and leave the door cracked for 1 hour.
• After 1 hour remove the cheesecake from the oven and let cool completely on the counter. Place in the refrigerator for at least 4 hours (preferably overnight) to fully set up.

Cherry Sauce

• In a small saucepan over medium low combine the cherries, ⅓ cup of water and sugar. You can halve the cherries or leave them whole.
• While the cherry mixture is heating up mix together the cornstarch and 1 teaspoon of water.  
• Once the cherries are hot slowly stir in the cornstarch slurry. Stir continuously until the mixture thickens, about 1-2 minutes. Cool completely before using.
• Top the cheesecake with the cherry sauce right before serving. Enjoy!