Beat the cream cheese and sugar until smooth.

Add eggs one at a time, mixing well after each addition.

Stir in vanilla extract.

Bake the Cheesecake:

Pour the cream cheese mixture over the prepared crust.

Bake for 45–50 minutes, or until the center is set but slightly jiggly.

Allow to cool at room temperature.

Add the Cherry Topping:

Mix the cherry pie filling with brandy or cherry liqueur if using.

Spread evenly over the cooled cheesecake.

Chill:

Refrigerate for at least 4 hours, preferably overnight, to allow flavors to meld and the cheesecake to firm up.

Serving and Storage Tips