For the cheesecake: Set out the yogurt, cream cheese, and eggs and let them rest at room temperature for at least 30 minutes.
Preheat oven to 275F. Bring a large kettle of water to simmer (this will be used for the waterbath).
To prevent any leaking during baking, tightly wrap outside of an 9-inch springform pan with two layers of foil. Thoroughly grease the bottom and side of the pan.
In the bowl of a mixer with a paddle attachment, add the cream cheese and sugar and beat on medium-high for 5 minutes, scraping occasionally. Add vanilla, nutmeg, kosher salt, and Greek yogurt and mix on low until combined. With mixer on low, mix in eggs one at a time and stop as soon as fully combined. Pour the batter into the springform pan and smooth the top with a spatula.
Place a towel in the bottom of a tall-rimmed roasting pan. Place the springform pan on the towel. Slowly pour the hot water around the pan until it is about halfway up the springform pan.
Bake for about 1 hour and 15 minutes until edges are barely set and center wiggles gently when shaken.
Carefully remove the springform pan from water and remove the foil. Cool on a wire rack for 20 minutes. Run a thin knife around the edge of the pan to release the cheesecake from the sides of the pan.
Allow to continue cooling at room temperature for additional hour and then cover and transfer to fridge. Chill 3 hours or up to 3 days before serving.
For the glaze (optional): Before serving, drain the can of Dark Sweet Cherries into a measuring cup. In a small saucepan, heat 1/2 cup of the cherry liquid over low heat. Remove about 1 tablespoon to a small bowl and stir in 1 teaspoon of cornstarch. Return cornstarch mixture to the cherry liquid and simmer until it has thickened to a syrupy consistency. Cool for 5 minutes, then brush onto the cheesecake with a pastry brush.
For the cherries: In a small skillet, place the Dark Sweet Cherries, Red Tart Cherries, Light Sweet Cherries, maple syrup, and cinnamon. Heat over medium heat until just bubbling. In a small bowl, mix 1 tablespoon water with 1 teaspoon cornstarch until smooth, then pour it into the cherries. Heat until the syrup thickens into a sauce, then remove from the heat. Cool for a few minutes, then spoon over the cheesecake. Cut into slices and serve.