Preheat the oven to 160C (140C fan forced) / 320F. Grease and line an 8 inch/20cm springform tin.

Blend the cookies to crumbs; if you don’t have a blender, use a rolling pin.

Add the melted butter and mix well. Press firmly into the bottom of the prepared baking pan and up the sides about 2 inches. Place in the fridge.

Melt the chocolate in a microwave-safe bowl, stirring well until just melted.

Beat cream cheese and sugar together until smooth. Scrape down the sides as required.

Add vanilla and eggs, one at a time. Add sour cream and salt, then fold through melted chocolate.

Pour cheesecake filling into the cookie crust and smooth over the top.

Bake for 45-50 minutes or until the edges are set and the center still has a slight wobble.

Allow to cool at room temperature for at least 45 minutes before transferring to the fridge for at least 6 hours.

In a saucepan, combine cherries, water, lemon juice, and sugar. Bring to a boil.

Simmer stirring often for about 10 minutes until cherries have softened.

Make a slurry with cornflour and extra water, then slowly add to cherries while stirring.

Remove from heat and allow to cool completely.

Just before serving, whip the cream and pipe around the edge of the cheesecake. Pour the cherry sauce into the middle.