The cheesecake was good, and the crust was delicious. I did have some trouble building up the edge, but letting it sit for a bit seemed to help. I think maybe a little less butter would make it easier.
I used a spring form pan, which didn't seem to cause any problems, or need too much additional baking time. I found the cherry sauce to be a bit mild, though. I would suggest maybe making a cherry sauce using fresh or frozen cherries with some sugar and thickener, as you would a pie filling. The sauce heated well (I used flour instead of cornstarch to thicken), but with the final product it was just over-powered by the cheesecake itself.
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The cheesecake was good, and the crust was delicious. I did have some trouble building up the...