Preheat the oven to 325°F (163°C) and grease a 9-inch springform pan.

In a medium bowl, combine graham cracker crumbs, 0.25 cups of sugar, and melted butter until moistened.

Press the crumb mixture firmly into the bottom and 1 inch up the sides of the springform pan.

Bake the crust for 10 minutes, then remove from the oven and let cool completely.

In a large bowl, beat the softened cream cheese and remaining 1 cup of sugar until smooth and aerated.

Mix in the sour cream and vanilla extract until fully incorporated.

Add eggs one at a time, beating on low speed after each addition until just combined to avoid over-mixing.

Pour the cheesecake batter over the cooled crust and smooth the top with a spatula.

Bake for 55 to 65 minutes, or until the edges are set and the center still has a slight jiggle.

Turn off the oven and crack the door open, allowing the cheesecake to cool inside for 1 hour.

Remove from the oven and refrigerate for at least 6 hours, preferably overnight.

Spread the cherry pie filling evenly over the top of the chilled cheesecake before releasing the springform sides and serving.