In a large mixing bowl, whisk together 319 g (2⅔ cups) all-purpose flour, 21 g (1½ tablespoons) light brown sugar, and 1⅛ teaspoons kosher salt.

Add 255 g (1 cup + 2 tablespoons) cold unsalted butter, cubed. Using your hands, crumble the butter into the flour mixture until you have a combination of smaller butter pieces and larger flat pieces and shards of butter throughout the flour.

Stir 1⅛ teaspoons vanilla bean paste into 113 g (about ½ cup) ice water.

Pour the 113 g of vanilla ice water into the flour and butter mixture. Use your hands to gently mix until the dough is shaggy.

If the dough is still too dry to come together, add additional ice water 1 teaspoon at a time, gently mixing after each addition. Do not add all of the remaining water at once. Use no more than 128 g total water.

Turn the shaggy dough out of the bowl and onto the counter. Use your hands to gently press and work the dough together only until combined. Do not knead or overwork the dough. You want visible pieces and streaks of cold butter throughout.

Pat the dough into a rectangle. Perform one letter fold by folding one-third of the dough toward the center, then folding the opposite third over the top. Use a bench scraper as needed to release any dough sticking to the counter.

After completing the letter fold, barely press the dough down—just enough to hold everything together.

If making decorative pie crust stars or other cutouts, use the bench scraper to cut away approximately ¼ of the dough. Wrap the main dough and reserved dough separately and tightly in cling wrap. If making rustic pie crust pieces instead, leave the dough whole; the scraps trimmed from the crust on Day 2 will provide enough dough for the topping.

Refrigerate the tightly wrapped dough overnight or for up to 48 hours.

Cut a circle of parchment paper slightly larger than the bottom of a 7-inch deep dish springform pan with a 4-cup capacity. Lay the parchment over the bottom piece of the pan, place the springform ring over it, and lock the pan together.

Take a small piece of cold butter and rub a thin coating over the inside walls of the springform pan.

Remove the pie dough from the refrigerator and leave it at room temperature for approximately 30 minutes before rolling. The dough may still feel hard at first, but it will become easier to work with as you roll.

Lightly flour the counter and rolling pin. Roll the dough, rotating it frequently and trying to maintain a circular shape, until it is approximately ⅛-inch thick. The thickness is important: if the crust is too thick, the portion directly against the cheesecake may not bake completely through.

Carefully transfer the dough to the prepared pan. Gently fit it against the bottom and sides without stretching or pulling the dough.

Use scissors to trim away the excess dough, leaving enough around the top to create a decorative crimp. Crimp the edge as desired.

Freeze the shaped pie crust for at least 1 hour. It can remain frozen longer if needed and should be baked directly from frozen.

If using the trimmed scraps for topping, arrange them on a parchment-lined sheet pan. If you reserved ¼ of the dough for decorative stars, roll the dough, cut out the stars, and arrange them on a parchment-lined sheet pan. Freeze until ready to bake.

Preheat the oven to 400°F.

Take a large sheet of parchment paper and crumple it tightly into a ball. Unfold it, then very gently place the crinkled parchment inside the frozen pie shell. Carefully mold it into the bottom, sides, and nooks and crannies of the crust without damaging the dough.

Fill the shell completely with pie weights, making sure the weights support the crust all the way up the sides. If you do not have enough pie weights, top them off with dried beans, or use all dried beans.

Bake the weighted crust at 400°F for 25 minutes.

While the crust bakes, whisk together 1 large egg white and 1 teaspoon water.

After 25 minutes, carefully remove the parchment and pie weights or beans.

Brush a thin layer of the egg white wash over the entire interior of the crust, including the bottom and inside walls.

Immediately cover all exposed pie crust with strips of aluminum foil. Keep the crust protected with foil for the remainder of the blind bake and throughout the cheesecake bake.

Return the crust to the oven and bake at 400°F for another 20–25 minutes, or until the interior is well baked and the side walls no longer appear translucent.

Remove from the oven and cool completely before adding the cheesecake filling.

Brush the frozen pie crust stars or rustic scraps lightly with the remaining egg white wash.

Bake at 400°F for 10–14 minutes, or until puffed, flaky, and golden.

Cool completely, then store in an airtight container at room temperature until Day 3.

Reduce the oven temperature to 300°F.

Using a hand mixer, beat 454 g (16 ounces) full-fat cream cheese, at room temperature, until completely smooth.

Add 120 g (½ cup + 2 tablespoons) granulated sugar, 13 g (1½ tablespoons) cornstarch, and ⅛ teaspoon kosher salt. Mix until smooth, stopping to thoroughly scrape the bottom and sides of the bowl with a rubber spatula as needed.

Add 160 g (⅔ cup) full-fat sour cream, 40 g (2½ tablespoons) heavy cream, 2 teaspoons vanilla bean paste, and ½ teaspoon vanilla extract. Mix only until completely incorporated.

Add 2 large eggs, at room temperature, one at a time, mixing on low speed just until each egg is incorporated before adding the next. Avoid overmixing once the eggs are added.

Pour the cheesecake filling into the completely cooled pie crust.

Firmly tap the pan on the counter several times to help bring trapped air bubbles to the surface. Run a toothpick through any visible bubbles.

Make sure the entire exposed pie crust is protected with strips of aluminum foil. Leave the cheesecake filling itself uncovered.

Place an 8x8-inch baking dish on the lower oven rack and carefully pour 2 cups boiling water into the dish.

Place the cheesecake on the center oven rack. The springform pan should not sit directly in the water.

Bake at 300°F for approximately 110–140 minutes. Begin checking toward the lower end of the range, but use the movement of the cheesecake rather than the clock alone to determine doneness.

The cheesecake is done when the outer 1½–2 inches are set and the center moves as one soft, cohesive jiggle. It should still move, but it should not ripple or slosh like liquid.

Turn the oven off, crack the oven door, and leave the cheesecake inside the turned-off oven for 45 minutes.

Remove the cheesecake from the oven and allow it to cool completely at room temperature.

Once completely cool, carefully release and remove the springform ring. Loosely cover the cheesecake with cling wrap and refrigerate overnight.

Add 300 g frozen dark sweet cherries, 28 g (2 tablespoons) light brown sugar, 8 g (2 teaspoons) granulated sugar, 2 teaspoons lemon juice, ½ teaspoon finely grated lemon zest, and a pinch of kosher salt to a small saucepan.

Cook over medium heat, stirring occasionally, until the cherries soften and release their juices.

Continue cooking and reducing until the entire cherry mixture weighs approximately 225 g.

In a small bowl, whisk together 6 g (2 teaspoons) cornstarch and 10 g (2 teaspoons) cold water until completely smooth.

Stir the cornstarch slurry into the cherry mixture and cook for approximately 1 minute, stirring, until the filling is thick and glossy.

Remove the saucepan from the heat and stir in 10 g (2 teaspoons) unsalted butter, 1 teaspoon vanilla bean paste, and a tiny drop of almond extract, if using.

Transfer the cherry pie filling to a container and cool completely. Cover and refrigerate overnight.

Remove the chilled cheesecake and cherry pie filling from the refrigerator.

Spoon 180–225 g of the chilled cherry pie filling over the cheesecake, depending on how generously you want to top it.

For the Fourth of July version, add fresh blueberries and arrange the baked pie crust stars over the fruit.

For a simpler version, scatter the baked pie crust pieces over the cherry filling or crumble some of the pieces over the top.

If desired, lightly dust the decorative pie crust stars with powdered sugar.

Slice the cheesecake while well chilled for the cleanest slices. Enjoy!