Combine crushed biscuits and melted butter. Press into the base of a 22cm spring form pan. Refrigerate for one hour, until very cold and fully set.

Beat cream cheese, sugar and lemon juice with a paddle electric mixer. Stir in gelatine mixture. Fold in melted chocolate and lightly whipped cream. Fold through cut cherries.

Pour the filling on top of the refrigerated base, making sure the cherries are spread evenly throughout. Refrigerate for three hours. Top with whole pitted cherries and drizzle with cherry coulis.


Combine cherries, water, lemon juice and sugar in a saucepan and bring to the boil. Simmer for approximately 30 minutes until the cherries have formed a sauce. Blend with a stick blender. Allow to cool then serve with sliced cheesecake.