This cheesecake needs chilling overnight! Plan accordingly!

Preheat oven to 350 degrees. Bring a kettle of water to boil for the water bath. Line a 9 inch springform pan with 2 layers of aluminum foil.

Combine gingersnap crumbs and melted butter in a bowl until crumbs are moistened. 

Press crumbs into the bottom of the pan. Bake 10 minutes and then cool.

Beat cream cheese and sugar together until smooth. Beat in eggs 1 at a time. Beat in vanilla extract, heavy cream and sour cream. Continue beating until smooth and silky, about 3 minutes. 

Pour cheesecake on top of crust. Place cheesecake in a roasting pan. Place in the oven and pour the boiling water into the roasting pan, quickly close the door. Bake for 45 - 55 minutes or until the cheesecake is set. The middle will still be jiggly. Turn off oven, keep oven door closed and allow cheesecake to cool 1 hour in oven. It will finish cooking during this time.

Remove the cheesecake from the oven and water bath. Remove the aluminum foil being careful of any water that may have worked its way in. Cover and chill for at least 8 hours. 

Spoon cherry pie filling over the top. Slice and serve.