I have done this before. You have to bake your cheesecake in 2 stages. First you bake it only half filled with your cheesecake batter at low temperature until set and the take it out fro the oven, let it cool a bit sit so is firm enough on top to hold your fruit filling ( I used cherry pie filling out of the can but made it thicker with a corn starch slurry) You CAREFULLY add your cool filling over the baked first layer of your cheesecake before you top it with the second layer of cheesecake batter and finish baking long and at a lower temperature than normal till set. You have make sure to your crust does not burn since it take twice as long in the oven until the second layer if filling is done.
You could also use an apple or a peach filling: I just like the cherries more.