Prep the pan: Spray the 6-inch cheesecake pan with nonstick cooking spray. Mix the graham cracker crumbs and melted butter, then spread evenly across the bottom of the pan and pack down, pushing the graham crackers up the sides a little.
Make the cheesecake filling: Soften the cream cheese by leaving it out at room temperature for at least 1 hour (or heat it in the microwave for 20 to 30 seconds, until it is softened). Beat the cream cheese in an electric mixer on medium speed until smooth, about 1 minute. Slowly add the sugar and beat on medium speed until the sugar is completely blended, about 3 minutes. Add the eggs one at a time, beating on low speed until just blended. Stir in the vanilla and sour cream by hand. Pour into the cheesecake pan, then tap the pan on the counter top for about 30 seconds to get rid of air bubbles. Cover the pan with aluminum foil, and crimp around the edge to seal.
Cook the cheesecake in your VitaClay: Put 2 cups of water in your VitaClay pot (3 cups for VM7800-5 model) and add a steam basket. Place the cheesecake pan into the clay pot and set it on the steam basket. Cover the clay lid and lock your clay cooker. Set on “Stew” or “Fast” to cook for 40 minutes or an hour.
Cool the cheesecake, then serve: Lift the cheesecake out of the clay cooker. Immediately run a knife around the rim of the cheesecake pan to loosen the cheesecake from the sides. Cool the pan at room temperature for an hour, then refrigerate for at least 4 hours, preferably overnight. Top with the cherry pie filling and serve.
