Mix together graham cracker crumbs, 3 tbs sugar and melted butter. Press into bottom of a tall 9" springform pan.
Mix the cream cheese, sugar and flour thoroughly, then add agges one at a time. Beat in sour cream, and whip until completely mixed and place into pan.
Put the springform pan with the cheesecake on a cookie sheet and add 1/2 inch of water to the cookie sheet. This will help prevent the cheesecake from cracking as it cooks. Bake for 1 hour and 15 minutes.
Turn off oven and crack door open, leaving cheesecake inside oven until cool.
Topping: Whip the mascarpone and sugar, and top the cheesecake. Once the layer is put on the cheesecake, add the cherry pie filling on top. Place in fridge overnight.
NOTE: You can use the pre-made graham cracker crumb pie pans that you get at the store, but if you do, the filling will make three pies, and only bake 50-55 minutes. You also need to double the topping quantity for the three pies.