Oreo Crust

1. Preheat your oven to 350ºF (177ºC) and line a 8×8 pan with parchment paper. Set aside.
2. Add the Oreos to a food processor/blender and crush them up into fine crumbs. Pour the crumbs into a bowl. Add in the melted butter and espresso powder. Use a fork to mix them together. It should all be wet and thickened.
3. Transfer the mixture to your lined pan. Spread it evenly and press the oreo crust to the base firmly using the bottom of a spice jar. 
4. Blind bake the Oreo crust for 10 minutes at 350ºF  (177ºC). Allow it to cool for 5 minutes.  

Cherry Sauce

1. Pit the cherries if you have a cherry pitter. If not, just use them as it is. Start by dissolving cornstarch and water in a small bowl,
2. Transfer cherries, sugar, lime juice and the cornstarch mixture to a heavy bottomed saucepan.
3. Transfer the saucepan to medium heat and let it cook for about 5-10 minutes. Using a wooden spoon keep stirring and breaking down the cherries as they cook. 
4. Remove from heat and let the mixture cool completely. It will thicken as it cools. Transfer the mixture to a piping bag fitted with a small round tip. Set aside.

Cheesecake Filling

1. Preheat your oven to 325ºF (160ºC) after your Oreo crust is baked.
2. While the crust is baking, using a hand mixer or a stand mixer, beat the room temperature cream cheese until creamy. Add in the granulated sugar and beat until thoroughly combined.
3. Add in the sour cream or greek yogurt into the mixture and beat until the mixture is silky and creamy in texture.
4. Now stir in the lime juice and salt and beat until combined. Even though lime juice is optional, I highly recommend adding it for the best flavor.
5. Lastly, add in the eggs one at a time. Beat the mixture only until the eggs are incorporated. Be careful not to overbeat the mixture after adding eggs as this can cause air to go into your mixture resulting in a sunken cheesecake.
6. If your cheesecake batter is too runny at this point, I recommend chilling it in the refrigerator for 20 minutes before continuing. 
7. Pour the mixture over the pre-baked Oreo crust. Pour the cherry sauce over the cheesecake mixture and form swirls using a toothpick 
8. Bake the cheesecake at 325ºF (160ºC) for 35-40 minutes or until the edges are completely set but the cheesecake is a bit wobbly in the center. Your edges will start to turn slightly golden brown when your cheesecake will be done.
9. Open your oven door slightly after baking the cheesecake and let it sit in the oven for about 10-15 minutes. You don’t want any sudden temperature changes which can cause your cheesecake to sink.
10.  Lastly, remove your cheesecake from the oven and let it cool completely on a wire rack. Transfer cheesecake to the refrigerator and let it chill for atleast 4 hours to overnight before slicing into bars.