1.
Preheat the oven to 350°F.
2.
Add the graham crackers, toasted walnuts, sugar, salt, and flour to a food processor.
3.
Process until the mixture has a fine, sandy texture.
4.
Slowly drizzle in the melted butter while processing.
5.
Grease a
6.
inch springform pan.
7.
Press about 50–60% of the crust mixture firmly up the sides of the pan.
8.
Add the remaining crumbs and press them evenly across the bottom.
9.
Par-bake the crust for 10 minutes, then let it cool completely.
10.
Reduce the oven temperature to 325°F.
11.
Add the cream cheese, goat cheese, sugar, salt, and cornstarch to a stand mixer.
12.
Mix with the paddle attachment on medium speed, scraping down the bowl after about 30 seconds.
13.
Continue mixing for about 1 minute, until smooth and combined.
14.
Add the sour cream, lemon zest, and vanilla and mix for another minute.
15.
Scrape down the bowl and paddle thoroughly.
16.
With the mixer on medium, add the eggs one at a time, followed by the egg yolks.
17.
Mix only until combined, being careful not to overmix after the eggs are added.
18.
Pour the filling into the cooled crust.
19.
Bake at 325°F for 60 minutes.
20.
Turn off the oven and leave the cheesecake inside with the door closed for 45 minutes.
21.
Remove from the oven and let it cool completely to room temperature.
22.
Tent with foil and refrigerate for at least 10 hours, preferably overnight.
23.
For the cherry topping, combine the frozen cherries, salt, sugar, lemon zest, and lemon juice in a sauté pan.
24.
Bring to a boil over high heat and cook for 5–6 minutes, until thick and syrupy.
25.
Remove from the heat and transfer to a bowl to cool.
26.
Refrigerate the cherry topping until ready to serve.
27.
Spoon the cherry topping over the chilled cheesecake before serving.