For the Crust

• Preheat the oven to 350 and grease a springform pan.
• Crush the graham crackers until fine.
• Stir together the graham crackers, salt, brown sugar, and melted butter.
• Press the crust into the greased pan using a small glass or measuring cup.
• Bake for 15 minutes, cool completely.

For the Maraschino Cherry Jam

• Put the cherry juice and lemon juice into a small saucepan.
• Bring to a simmer over medium heat.
• In a separate bowl, stir together the cornstarch and water until there are no clumps.
• Stir the cornstarch slurry into the cherry juice.
• Continue to cook until it is thick enough to coat the back of a wooden spoon. Set aside.

For the Cherry Caramel Sauce

• In a medium saucepan, add the sugar, karo, and water. Stir it around so that all of the sugar is coated with water.
• Cook over medium heat until the sugar is dissolved and it starts to bubble around the edges.
• Cover with a lid for three minutes.
• Continue to cook until the caramel reaches a dark amber color.
• Remove from the heat for 30 seconds.
• Slowly stir in the heavy cream until incorporated.
• Stir in the butter, then the cherry jam. Set aside to cool.

For the Cheesecake Filling

• In the bowl of a stand mixer fitted with the paddle attachment, beat the cream cheese on medium for 5 minutes.
• In a separate bowl, whisk together the flour, sugar, and salt.
• Add the flour mixture to the cream cheese and mix to incorporate.
• Add the vanilla and sour cream, mix to combine.
• Add the eggs, one at a time, until incorporated.
• Be sure to scrape down the bottom and sides of the bowl several times throughout the process to ensure the cheesecake is free of lumps.
• Pour the cheesecake batter into the cooled crust. 
• Swirl the cherry caramel into the cheesecake batter.
• Wrap the springform pan with a slow cooker liner and then foil to prevent any leaking.
• Place cheesecake into a water bath and bake at 350 for 45 minutes.
• Reduce the oven temperature to 325 and continue to bake the cheesecake until set, an additional 45-55 minutes.
• Crack the oven door and let the cheesecake cool in the oven for 1 hour.
• Refrigerate overnight. Top with whipped cream and cherries before serving.

For the Whipped Cream

• Add all the ingredients to a cold glass bowl and whisk until you reach your desired consistency.
• You may also use a hand or stand mixer for this!