Preheat oven to 350ºF. Spray bottom of springform lightly with vegetable pan spray.

In medium bowl, stir together graham cracker crumbs, butter and sugar. Press mixture into bottom and up sides of springform pan. Bake 8-10 minutes or until light golden brown. Remove from oven, cool completely.

Increase heat to 400ºF. Place a shallow pan of water on bottom rack of oven. In large bowl, beat cream cheese with electric mixer until light and fluffy. Gradually beat in sugar; mix well. Add flour, zests and vanilla; mix well. With the mixer on low speed, add eggs and yolk one at a time, scraping down the sides of the bowl as needed. When mixture is completely smooth, beat in sour cream. Pour filling into prepared crust.

Bake 10 minutes; reduce oven temperature to 250°. Bake an additional 45 minutes or until cake is set around edges and still jiggles slightly in center. Turn off oven, leave door closed for 1 hour. Remove cheesecake from oven, cool and refrigerate at least 4 hours.

Just prior to serving, spread cherry pie filling over the top of the cheesecake.