Preheat oven to 350ºF. Line the bottom of 6″ square pan with parchment paper, grease the sides.
In a bowl, mix together BakeGood Unsweetened Cherry Pie Filling with sugar. Set aside.
Graham cracker crust – Mix graham cracker crumbs, sugar, and butter. Press onto the bottom of the prepared pan evenly. Bake for 4 minutes, let cool.
In a mixer with paddle attachment, beat cream cheese until softened. Scrape the sides of the bowl, mix in sugar until well combined. Scrape the sides of the bowl, add lemon zest, lemon juice, vanilla extract, and sour cream. Mix well. On low speed, add eggs one at a time into the mixture, scraping the sides as necessary. Turn off mixer. Using a rubber spatula, fold in flour into cheesecake mixture.
Evenly pour cheesecake batter onto prepared crust. Layer the top with the cherry filling. Run a toothpick/skewer through the top to create desired pattern.
Bake for 30-35 minutes, or until the top looks set except for the very middle. The middle should slightly wobble when you move the pan. Turn off the oven, crack the door 6 inches, and let cool slowly in the oven for 1 hour. Remove from the oven and continue to cool until it reaches room temperature, before chilling it in the fridge for 4-6 hours. Cut into 6 pieces, serve cold.
*Sweetener Options – adjust sugar amount or sweetener type, based on your liking.
**Flour Options – can be substituted cup-for-cup with all-purpose flour