Preheat oven to 160°C/320°F (140°C fan).

Crush the cookies with the help of a food processor, add the softened butter and 1 tablespoon of water and mix until the ingredients are incorporated. Pour the mixture into the mold and line the base and walls with it to a uniform thickness, pressing with the fingertips.

Use a mixer or beater to beat the cream cheese until smooth – about 30 seconds on medium high. Add flour, beat until just combined (10 sec). Add vanilla, sour cream, sugar and lemon zest. Beat until just combined (10 – 15 sec). Add eggs one at a time, beat in between until just combined (10 sec each). Don't over beat, we don't want to aerate the batte

Pour into prepared crust. Bake for 55 minutes. The top should be a very light golden brown, not cracked, and near perfectly flat. It should jiggle slightly when you gently shake the pan.

Wash the cherries and remove the pits by cutting them in half. Put them in a saucepan with 80 ml of water, the vanilla pod split in half, and the sugar, and cook for 7-8 minutes. Leave in the saucepan until they cool. Then remove the cherries and let the syrup thicken for a few minutes.

Cool in the oven with the door open 20 cm / 8", then refrigerate for 4 hours+ in the pan, then remove the mold and enjoy. Add cherries when serving.