This mini cherry cheesecake is only a 7inch cake so if you are making dessert for 4 or less people, this is a perfect size.
Preheat oven to 350˚F.
Grease a 7 inch spring form pan.
Pour the graham crumbs into the springform pan.
Melt the butter and pour onto the crumbs. Use a folk to stir and combine the crust together and pat it down.
Bake for 12 minutes.
Remove from the oven and set aside while you are preparing the filling.
In a medium size mixing bowl, using an electric mixer, beat the cream cheese until smooth. Gradually beat in the sugar.
Add the eggs, one at a time. Scrape down the sides of the bowl as needed.
Add the vanilla extract and sour cream and beat until thoroughly incorporated.
Pour the filling onto the prepared crust.
Drizzle the cherry jam on top and use a butter knife to cut in and swirl the chocolate.
Bake for 55 minutes or until firm yet the center of the cheesecake will still look a little wet and wobbly.
Let cool until room temperature and then cover with plastic wrap and refrigerate for a few hours or overnight.
Garnish with maraschino cherries.