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Preheat oven to 400. To prepare crust combine first 3 ingredients, tossing with a fork. Add 2 teaspoons water, toss with a fork until moist and crumbly. Gently press mixture into bottom and 11/2 inches up sides of a 9 spring form pan coated with cooking spray. Bake at 400° for 5 minutes; cool on a wire rack. Reduce oven temperature to 325. To prepare filling, beat cheeses with a mixer at high speed until smooth. Combine 1 cup sugar, flour, and salt, stirring with a whisk. Add to cheese mixture, beat well, Add sour cream; beat well. Add eggs, 1 at a time, beating well after each addition. Stir in vanilla extract. Scrape seeds from vanilla beans, stir seeds into cheese mixture, reserving bean halves. Pour cheese mixture into prepared pan, bake at 325° for 1 hour and 15 minutes or until cheesecake center barely moves when pan is touched. Remove cheesecake from oven, run a knife around outside edge. Cool to room temperature. Cover and chill at least 8 hours. To prepare topping, combine port, 1/2 cup sugar cherries, and reserved vanilla bean halves in a large saucepan, bring to a boil. Cook 5 minutes or until cherries are thawed and mixture is syrupy. Remove vanilla bean halves, discard. Combine juice, cornstarch: and 4 teaspoons water, stirring with a whisk until well blended. Stir cornstarch mixture into cherry mixture, bring to a boil. Reduce heat, simmer 3 minutes or until mixture is slightly thickened and shiny. Remove from heat; cool to room temperature. Cover and chill. Serve over cheesecake.
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Humidity-controlled cheese storage — keep artisan cheese perfect
Stainless press for hard cheeses — cheddar, gouda, manchego
Deluxe kit — make 20+ varieties, mozzarella to aged cheddar
Grade A bourbon vanilla beans for custards, ice cream, extracts
Four cheese knives — soft, hard, crumbly, spreading for cheese boards