Blend the hob knob biscuits. Grease the bottom and sides of a 10” spring form tin with the soft butter well. Pour the biscuit crumbs into the tin and roll the tin so that the sides and bottom are line with crumbs. Leave whatever doe not stick to the sides loose in the bottom. Melt the white choc over a pot of hot water away from the heat. When melted mix with the crème friache.
Beat the cream cheese with the vanilla and then add the eggs one at a time. When completely mixed combine with the white choc and crème friache and sour cream. Pour into the
lined tin and bake in a pre heated oven at 150 degrees until the middle just wobbles then remove from the oven and allow to cool completely before serving.
Place the all the ingredients except the cherries into a pot and bring to a simmer. Place the defrosted cherries into the poaching liquid and then add the sugar to neutralize the tannins of the wine but not take away the zing. Simmer for about 5 minutes and then cool and serve with slices of cheesecake.