To make the crust, combine graham crackers and almonds in food processor, until finely ground. In a mixing bowl, whisk crumbs, sugar, and salt. Melt butter and stir into crumb mixture. Evenly and firmly press 1 Tbsp. of crumbs into each jar to form crust. Place jars in fridge to chill.

Blend cream cheese, sour cream, powdered sugar, as well as the inside of half a vanilla bean in a stand mixer. Cut the vanilla bean in half and scrape the inside with a spoon. Spoon evenly among jars with crusts. Return to the fridge to chill.

In a saucepan, bring cherries, water, amaretto, sugar, lemon juice, and salt to a boil. Then reduce and simmer for about 10 minutes. Remove the cherries with a slotted spoon and set aside, leaving the sauce in the pot. Stir a tablespoon of corn starch with 1/4 cup cold water. Pour into the cherry sauce and whisk constantly over low heat until the sauce is no longer cloudy in color. Return the cherries to the sauce and let cool.

Pour cherry filling over cheesecakes. Chill for at least an hour before serving.