In a medium-sized pot, combine 10 ounces of cherries, 1/2 cup sugar, and 1/2 teaspoon vanilla. Cook over medium low heat for 15-20 minutes. Stir to help the sugar dissolve and then use the side of your spoon to smash the cherries some, releasing more of their juices. Allow to cool. Strain the cherry mixture through a fine mesh sieve and reserve the liquid.* You should have around 1 1/2 to 2 cups of liquid.
*You can skip straining the cherry mixture if you like, this step is optional. I like the smooth texture it produces in the cheesecake filling, but it's not 100% necessary and either way this will make a delicious cheesecake. It just depends on your texture preferences.
For the crust, in a food processor grind the potato chips until they are a fine meal similar in size/texture to the almond flour. Combine the chips, almond flour, and melted butter in a medium-sized mixing bowl, stirring well so everything gets combined. Press into a square baking pan lined with parchment paper, or individual serving glasses.
In a blender, combine the cream cheese, remaining 1/2 cup sugar, 1 cup of the cherry juice, and 1/4 cup heavy whipping cream. Blend until well combined. Pour over the crust. Allow to chill overnight or freeze for at least 2 hours.
Last, in a small pot add the remaining cherry juice and whisk in the cornstarch or arrow root powder over medium heat. Then stir in the remaining 6 ounces of cherries. Allow to cook for a few minutes until the mixture thickens into a glaze. Remove from heat and allow to cool. When you're ready to serve, add the cherry glaze to the top.