Prep time: 20 minutes, Cook time: 40 minutes, Serves: 7-8

INGREDIENTS:

• 12-14 Digestive biscuits crushed into tiny rocks
• 50g Melted butter
• 100g Caster sugar
• 300g Soft cheese
• 2 Tsp vanilla extract
• 2 Large eggs
• 400g Canned red cherries or 3 cups frozen pitted cherries
• 1/4 Cup of water
• 1 Tbsp corn-starch

METHOD:

1. Heat your oven to 180C/gas 4.
2. Crush your digestive biscuits and then combine them with your 50g melted butter and 50g of sugar.
3. Grease your springform pan with melted butter then with your biscuit mixture press it onto your tin base and sides and place in the fridge to chill for around 15-20 minutes.
4. In a large mixing bowl put in your soft cheese and 50g sugar and mix well until combined. Once combined add in your eggs one at a time mixing well between each egg and add in your vanilla extract and combine until it mixes in.
5. Gently pour in your batter into your biscuit crust and bake for around 30-45 minutes until the edges are set and the centre is still a bit wobbly.
6. Take your cheesecake out of the oven and loosen the cake from the sides by running a flat butter knife along the outer side of the biscuit crust. Allow the cheesecake to cool on the side for around 45-60 minutes, then place it in the fridge for around 4-5 hours.
7. In a medium saucepan heat your cherries, 50g sugar and 3 Tbsp of water until its heated through. Stir in your corn-starch and wait till it dissolves and cook until the sauce thickens for around1-2 minutes.
8. Allow your sauce to cool completely and once your ready to serve your cheesecake add your cherry mixture on top and enjoy!