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Preheat oven to 170°C fan-forced. Line a 10x10 inch square slice tin.
Mix melted butter, flour, sugar and almond meal until combined. Press firmly into base.
Beat cream cheese and sugar until smooth. Add eggs one at a time. Mix through vanilla, sour cream and salt.
Pour cheesecake mixture over base.
Spoon cherries over the top and lightly swirl if you want.
Bake 45–50 mins until golden on edges with a slight wobble in the centre.
Cool completely, then refrigerate at least 4 hours (overnight best).
Slice and serve.