Step 1

Heat oven to 325°F.

Step 2

Combine graham crumbs, 3 Tbsp. sugar and butter; press onto bottom of 9-inch springform pan.

Step 3

Beat cream cheese, 1 cup of the remaining sugar and vanilla with mixer until blended. Add eggs, 1 at a time, mixing on low speed after each just until blended. Pour over crust.

Step 4

Bake 55 min. or until center is almost set. Run knife around rim of pan to loosen cake; cool before removing rim. Refrigerate cheesecake 4 hours.

Step 5

Meanwhile, cook cherries, lemon juice and remaining sugar in saucepan on medium heat 8 to 10 min. or until cherries are tender and sauce is thickened. Cool completely. Refrigerate until ready to serve.

Step 6

Spoon cherry topping over cheesecake before serving.