Ingredients:  

150g/5½ oz digestive biscuits, crushed

75g/2½ oz brown sugar

75g/2½ oz butter, melted

500g/1 lb 2oz cream cheese

100g/3½ oz icing sugar

1 tsp vanilla extract

200ml/7 fl oz fresh cream, whipped

425g/15oz can pitted black cherries

1-2 tsp cornflour

3 tbsp caster sugar

Method:

1. Mix together the crushed biscuits, brown sugar and melted butter and spoon the mixture into a round cake tin (line the base of the tin with baking paper). Push down the crumbs firmly and evenly and chill for 15 mins.

2. In a large bowl beat together the cream cheese, icing sugar and vanilla extract until smooth. Fold in the whipped cream and spoon the mixture over the chilled biscuit base. Smooth the top and chill for at least an hour until set.

3. Drain the cherries, reserving the syrup.

4. Mix about half cup of the syrup with cornflour and caster sugar and bring to the boil until thickened, then leave to cool slightly.

5. Arrange the cherries on top of the cheesecake, pour over the cherry sauce and chill before serving.