To prepare crust, combine first 3 ingredients, tossing with a fork.
Add 2 teaspoons water; toss with a fork until moist and crumbly. Gently press mixture into bottom and 1 1/2 inches up sides of a 9-inch springform pan coated with cooking spray.
Bake at 400 for 5 minutes; cool on a wire rack.
Reduce oven temperature to 32
To prepare filling, beat cheeses with a mixer at high speed until smooth.
Combine 1 cup sugar, flour, and salt, stirring with a whisk.
Add to cheese mixture; beat well.
Add sour cream; beat well.
Add eggs, 1 at a time, beating well after each addition. Stir in vanilla extract. Scrape seeds from vanilla bean; stir seeds into cheese mixture, reserving bean halves.
Pour cheese mixture into prepared pan; bake at 325 for 1 hour and 15 minutes or until cheesecake center barely moves when pan is touched.
Remove cheesecake from oven; run a knife around outside edge. Cool to room temperature. Cover and chill at least 8 hours.
To prepare topping, combine port, 1/2 cup sugar, cherries, and reserved vanilla bean halves in a large saucepan; bring to a boil. Cook 5 minutes or until cherries are thawed and mixture is syrupy.
Remove vanilla bean halves; discard.
Combine juice, cornstarch, and 4 teaspoons water, stirring with a whisk until well blended. Stir cornstarch mixture into cherry mixture; bring to a boil. Reduce heat; simmer 3 minutes or until mixture is slightly thickened and shiny.
Remove from heat; cool to room temperature. Cover and chill.
