Reduce the oven temperature to 325F.
In the bowl of the stand mixer, beat the cream cheese on medium speed until smooth.
Scrape the sides and bottom of the bowl, then beat for another minute.
Scrape the sides and bottom of the bowl again, then add in the sugar. Beat until combined.
Add in the flour, lemon juice, vanilla and salt. Beat on low until combined, about a minute.
Scrape the bowl. Add in the eggs, 1-2 at a time, beating until combined, scraping the bowl between additions.
Beat in the sour cream just until combined.
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 compote on top of the cheesecake batter.
Use a butter knife or skewer to swirl the batter, avoiding the crust below the cheesecake batter.
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.