Preheat oven to 320℉ on the convection setting. Grease and line an 8-inch round spring form tin with parchment paper. In a medium bowl, add the crushed graham cracker, melted butter, Member's Mark™ Ground Cinnamon, and Member's Mark™ Organic Ground Ginger, and mix well.
Press the graham cracker mixture firmly into the bottom of the prepared tin by using the bottom of a glass. Bake for 10 minutes while making the filling.
Using a hand-held or stand mixer, beat the cream cheese on low-med speed for about 2 minutes until smooth. Scrape down the sides of the bowl as needed.
Add the sugar and vanilla and beat well, again scraping down the sides as necessary.
Add the eggs and extra yolk one at a time, beating until each is well incorporated.
Add the sour cream, Member's Mark™ Sea Salt, lemon juice, and zest, beating until combined.
Remove the crust from the oven. Pour the filling over the top of the crust base and smooth the top.
Place a dish or baking sheet filled with warm water on the bottom shelf of the oven. Then place the cheesecake onto a separate baking sheet (to catch any butter that might leak out in cooking) and place in the middle shelf of the oven. Bake for 55-65 minutes.
Turn the oven off and let the cheesecake cool in the oven for half an hour with the door closed, then open the door and let it cool for a further 1/2 an hour before removing it. Let it cool to room temperature, then transfer to the fridge.
While the cheesecake is cooling, make the cherry sauce.