In a medium mixing bowl, combine the gingersnaps and butter. Using a straight-sided dry measuring cup or a glass and press the mixture into the bottom and the sides of a 9-inch springform pan. If you don't have a springform pan, you can buy one here, or you can just line a normal cake pan with foil. You just want to be able to get it out of the pan after baking.

In a large mixing bowl, beat the cream cheese and sugar until smooth.

Beat in the eggs one at a time. Then beat in the sour cream and vanilla.

Pour the mixture into the crust and bake at 350° until just set, about 45 minutes. Cool completely, and chill before serving.

Pour the whole jar of cherries, including the juices, into a small saucepan.

With a potato masher, mash the cherries, just until they're broken up a bit.

Bring the berries to a boil. Add the sugar and the lemon juice and allow to simmer for about 15 minutes, until slightly thickened.

Allow sauce to completely cool before pouring onto cheesecake.