Ingredients:
250g plain chocolate biscuits
125g butter, melted
250g packet cream cheese, softened
3/4 cup (165g) caster sugar
1 tablespoon lemon juice
3 teaspoons gelatine
1/2 cup (125ml) water
300m1 thickened cream
425g can pitted black cherries

For Toppings:
1 tablespoon cornflour
1 tablespoon caster sugar
1 tablespoon dark rum

Method:
Process biscuits until mixture resembles fine breadcrumbs. Add butter; process until jUSt combined.

Using one hand, press crumb mixture evenly over base and side of 21 cm springform tin. Cover; refrigerate 30 minutes or until firm.

Meanwhile beat cheese, sugar and juice ¡n small bowl with electric mixer until smooth and creamy; transfer to large bowl.

Sprinkle gelatine over the water in small heatproof jug; stand jug in small saucepan of simmering water.

Stir until gelatine dissolves; cool 5 minutes. Whip cream until soft peaks form, told into cheese mixture; fold in gelatine mixture.

Drain cherries, reserve 3/4 cup syrup for topping.

Spoon one-third of cheesecake mixture into tin, top with half of the cherries, then continue layering, ending with cheese mixture; refrigerate 3 hours or overnight until set.

Spread topping over cheesecake, swirl gently into cheese mixture. Refrigerate until set.

Topping:
Blend cornflour and sugar with reserved cherry syrup in small saucepan Stir over heat until mixture boils and thickens, stir in rum; cool 10 minutes before using.

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