In the bowl of a stand-mixer, using the paddle attachment, combine the cream cheese, the Redpath® Granulated Sugar, lemon juice, vanilla extract, almond extract, and salt.
Start on slow speed until everything comes together. Increase speed to medium and cream until mixture is smooth and creamy.
Remove the paddle attachment and use the whisk attachment. Add in the heavy cream. Whip cream and cream cheese mixture on medium-low speed until cream is incorporated into the cream cheese. Increase speed to high and whip until stiff peaks form; about 5 minutes.
Remove crust from the fridge. Spread a thin layer (about 3 tablespoons / 45 ml) of the cream cheese mixture onto the bottom of the crust. Evenly sprinkle the drained and dried cherries onto the layer.
Spread the remaining cream cheese mixture over the cherries. Smooth the top with an offset spatula. Cover the cheesecake with plastic wrap and place into the fridge to chill and firm up; at least 5 hours, but preferably overnight.
When ready to serve, carefully remove the sides of the springform pan and transfer the cheesecake onto desired platter or cake stand. Top cheesecake with more cherries before slicing and serving.