Remove rack in roaster oven. Pour 3 quarts hot tap water into insert pan. Cover and heat to 325°F. (Use 300°F for dark or nonstick coated pans.)
Generously butter bottom and sides of a 10-inch springform pan. Sprinkle crumbs evenly over bottom and sides of pan.
In a large mixing bowl at medium speed, beat cream cheese until smooth. Add sugar and continue to beat until smooth. Slowly add eggs. Beat until smooth. Stir in lemon juice and vanilla extract. Pour into prepared springform pan.
Place pan on rack. Cover springform pan with aluminum foil. (This prevents condensation in roaster oven from dripping onto cake.) Carefully place rack and pan in roaster oven.
Bake 1 1/2 hours. Carefully remove cheesecake by lifting rack and from roaster oven. Cool covered with aluminum foil for 15 minutes. Remove foil and cool completely. Refrigerate several hours or overnight. Top with cherry pie filling.