Reduce the oven temperature to 325F.
In the bowl of the stand mixer, beat the cream cheese and sugar on medium speed until smooth.
2 - 8oz blocks cream cheese, room temperature
Scrape the sides and bottom of the bowl, then beat for another minute.
Add in the flour, lemon juice, vanilla and salt. Beat on low until combined, about a minute.
1 tablespoon all purpose flour, 1 tablespoon lemon juice, 2 teaspoons pure vanilla extract, ¼ teaspoon fine sea salt
Scrape the bowl. Add in the eggs, 1-2 at a time, beating until combined, scraping the bowl between additions.
2 large eggs, room temperature
Beat in the sour cream just until combined.
¼ cup sour cream, room temperature
Pour the cheesecake filling into the pan on top of the cooled crust, and use an offset spatula to evenly smooth out the batter.
Spoon teaspoonful dollops of cherry preserves on top of the cheesecake batter.
Use a butter knife or skewer to swirl the batter, avoiding the crust below the cheesecake batter. Keep adding more preserves to swirl into the batter until all the preserves are used.
Bake the cheesecake bars for 40-45 or until the center just has a slight wobble.
Cool the bars at room temperature for 30 minutes. Transfer to the refrigerator to cool completely, about 4 hours or overnight.