No-bake Cherry Cheesecake

Ingredients for crust:
   Vegetable oil cooking spray, for pan
   1 1/3 cups vanilla wafer or shortbread cookies, finely ground (6 oz.)
   2 tbsp. unsalted butter, melted
   2 tbsp. sugar
   1/8 tsp. ground cinnamon
   Salt
Ingredients for filling:
   1 cup sour cream, room temperature
   2/3 cup sugar
   4 oz. mascarpone cheese (1/2cup), room temperature
   4 oz. cream cheese (1/2 cup), room temperature
   2 oz. soft fresh goat cheese (1/4 cup), room temperature
   1 vanilla bean, split and scraped, pod reserved for another use (or 3/4 tsp. pure vanilla extract)
   1/4 tsp. finely grated lemon zest
   1 cup heavy cream
Ingredients for topping:
   1 pound sweet cherries, halved and pitted (3 cups)
   1/3 cup sugar
   2 tsp. balsamic vinegar
   1/2 cinnamon stick
   1 tbsp. cornstarch
   1 tbsp. water

Step 1: Make the crust: Coat a 9-inch spring form pan with cooking spray; line bottom with a round of parchment. Stir together cookies, butter, sugar, ground cinnamon, and a pinch of salt; press evenly into bottom of pan. Refrigerate while making filling.
Step 2: Make the filling: Beat sour cream, 1/3 cup sugar, the cheeses, vanilla seeds or extract, and lemon zest with a mixer on medium speed until very smooth (about 4 minutes). Pass mixture through a fine sieve into a large bowl. Whisk heavy cream and remaining 1/3 cup sugar until medium peaks form; fold into filling mixture, and spread evenly onto crust. Smooth top, and freeze until firm (at least 2 hours). Refrigerate for 45 minutes before serving.
Step 3: Make the topping: Bring half the cherries, and the sugar, vinegar, and cinnamon stick to a simmer in a small saucepan. Cook, covered, for 5 minutes. Uncover, and simmer until cherries are soft (about 3 minutes). Whisk together cornstarch and water; add to cherry mixture. Simmer for 1 minute. Remove from heat, and stir in remaining cherries. Refrigerate until ready to use.
Step 4: Run a knife around edge of cake; release sides to remove from pan, and transfer cake to a serving platter. Remove cinnamon stick from topping; spoon over cake.
Step 5: Enjoy your cake!