To make the cherry sauce:

1. Place the cherries in a small pot, along with the water, sugar, and cornstarch.
2. Cook over medium-low heat, stirring occasionally, until the mixture is thick and jammy.
3. Remove from the heat, stir in the lemon juice and almond extract, and puree in a blender.

To make the crust:

1. Place the graham cracker crumbs, brown sugar, cinnamon, and salt in a large bowl and stir to combine.
2. Add the melted butter and mix until well blended.
3. Transfer the mixture to an 8-inch diameter cake pan, greased and lined with parchment.
4. Press the crust into the bottom of the pan.

To make the cheesecake:

1. Preheat the oven to 400° F.
2. Place the cream cheese, sugar, and cornstarch in a large mixing bowl and mix on medium-low speed until smooth.
3. Add the eggs, one at a time, scraping the bottom and sides of the bowl with a silicone spatula after each addition.
4. Add the cream and almond extract, and stir to combine.
5. Pour the batter over the crust, and rap sharply on the counter a few times to release any air bubbles.
6. Drizzle about half the cherry sauce over the unbaked cheesecake, and swirl with the tip of a sharp knife.
7. Place the cake pan in a larger baking dish and pour very hot water ¾ of the way up the sides of the pan.
8. Bake the cheesecake for 15 minutes, then lower the oven temperature to 300° F and bake for an additional 65-75 minutes, or until the cheesecake is set around the edges but still slightly jiggly toward the center.
9. Turn off the oven, leave the door slightly ajar, and allow the cheesecake to cool for one hour.
10. Remove the cheesecake from the oven and cool completely at room temperature.
11. Flip the cheesecake out of the pan and invert onto a serving plate. Chill in the refrigerator until ready to serve, then garnish with remaining sauce.