Pastry: combine flour, butter, sugar, egg yolk and lemon zest using an electric mixer until well mixed. Shape into a ball; wrap and refrigerate for one hour.
Preheat oven to 200°C (180°C for a fan-forced oven). Press one third of dough onto the bottom of a 25 cm springform cake tin (keep the remaining dough in the refrigerator). Bake base for approximately 8 minutes or until golden; cool in tin on a wire rack. Increase oven temperature to 230°C (210°C fan-forced).
While base is cooling, prepare filling: beat cream cheese until soft using an electric mixer. Slowly add sugar, scraping down the sides of the bowl frequently. Add eggs, milk, flour, egg yolks and lemon zest; beat for 5 minutes, occasionally scraping down the sides of the bowl.
Press the remaining dough round the side of the tin to within 1 cm of the top. Pour in filling.
Bake cheesecake for 12 minutes. Turn oven down to 150°C (130°C fan-forced) and bake for 1¼ hours. Turn off the oven and leave cheesecake in the oven for a further 30 minutes.
Remove cheesecake from oven; cool completely before adding topping and refrigerating.
Topping: Drain the juice from the can of cherries into a small saucepan; blend in arrowroot. Slowly bring to the boil until thickened. Add cherries and cherry brandy and gently stir. Spoon over cheesecake and leave to cool completely. Chill before serving.