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Note the cheesecake requires overnight refrigeration so plan ahead.
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For the base:
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Preheat the oven to 356u00b0F (180u00b0C). Lightly coat a 10.2 inch spring form pan with butter.
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In a mixing bowl, thoroughly combine flour, sugar, egg and soft butter. Place mixture into the prepared pan and press firmly into the bottom.
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Bake in preheated oven for 15 minutes. Remove from oven and allow to cool.
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For the cheesecake:
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Preheat the oven to 356u00b0F (180u00b0C).
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Place the cream cheese in the bowl of an electric mixer fitted with the paddle attachment. Mix on medium speed until smooth and creamy. Add the sugar and vanilla extract, beat for 2 minutes more.
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Add the eggs, one at a time, beating after each addition. Add the mascarpone, yolk, yogurt, lemon juice, lemon zest and cornstarch. Process the mixture until smooth.
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Pour the cream cheese mixture into the pan, over the bottom layer.
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Bake at 356u00b0F (180u00b0C) for 15 minutes, then reduce the temperature to 302u00b0F (150u00b0C) and bake for another 60 minutes. Turn oven off, but leave cake in for another hour. Don't open the oven.
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Chill overnight.
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For the topping:
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In a blender, combine cooked cherries and Maraschino cherries. Blend until fruit is pureed. Pour the cherry puree over the top of the cheesecake.
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Decorate with fresh or frozen fruits. Bon Appetit!
