Preheat oven to 300f degrees. Spray the sides and bottom of a 9” springform pan with nonstick cooking spray. Place springform pan on a baking sheet. Note: If you do not have a tight seal on the bottom of your springform pan, you may want to wrap the bottom of your pan with some aluminum foil.
In a large bowl, using an electric mixer, beat cream cheese until fluffy, about 3 minutes. Mix in Stevia in the Raw, sour cream and vanilla extract, mixing for about 3 minutes. If you are using a stand mixer, be sure to scrape down the sides of the bowl.
Add eggs to the cream cheese mixture one at a time, beating until thick and creamy.
Pro tip: The key to getting a really creamy cheesecake is to mix these ingredients together really well until the mixture is kind of thick and smooth (about 4-5 minutes.)
Pour the cheesecake mixture into the prepared springform pan. Pour about 1 cup of water into the baking dish that surrounds the springform pan (this is called a water bath). Bake for 65-75 minutes or until puffy and just barely a light golden brown color around the edges.
Let cool for about 1-2 hours. Then cover and pop into the fridge to chill for at least 4 hours.
Carefully remove the cheesecake from the spring form pan. Slice and serve with sugar free cherry pie filling.