Grease 9-inch/23 cm springform pan; line bottom with parchment paper. Set aside.

Using electric mixer, beat together cream cheese and sugar until smooth. Add sour cream, whipping cream, cornstarch and vanilla; beat on high for 5 minutes. On low speed, beat in eggs and yolk, one at a time, beating until incorporated. Scrape into prepared pan. Bake in 325°F/160°C oven until lightly set in centre, 45 to 50 minutes. Transfer to rack; run wet knife around edge of cake and let cool. Remove side of pan. Cover and refrigerate until firm, at least 4 hours. (Make-ahead: Refrigerate for up to 3 days.)

Cherry Sauce: In saucepan, bring cherries, sugar and 1/3 cup/75 mL water to boil; reduce heat and simmer gently, covered, until cherries are almost tender, 8 to 10 minutes. Stir in jelly. Increase heat to medium-high; boil for 5 minutes. Mix cornstarch with equal amount of water and stir into cherry mixture. Return to boil; cook, stirring, until thickened, about 1 minute. Remove from heat; let cool for 15 minutes. Stir in kirsch. Let cool to room temperature. Slice cheesecake using wet knife; spoon sauce over top.

Makes 12 to 16 servings.