A delicious cheesecake the whole family will love.
Process biscuits in a blender until all broken up into fine crumbs then transfer to a mixing bowl.
Add mixed spice to melted butter and mix through then add butter to biscuit crumbs and mix thoroughly making sure there are no dry spots.
Put alfoil on the bottom of your spring form cake tin and then butter the bottom and the sides with some butter.
Press the biscuit crumbs on to the bottom and half way up the sides of the cake tin.
Put in the fridge while you mix the filling
Mix the cheeses in a cake mixer then mix through sugar and corn flour. Add one egg at a time and mix thoroughly before adding the next, finally add and mix through the sour cream.
Place a little of the mixture - enough to cover the bottom of the cake tin then place enough sour cherries to cover the base.
Pour the rest of the mixture on top of the cherries. Bake for around 50 mins in a fan forced oven at about 165 or in a conventional at 180 for the same time.
Check to see if cooked by piercing with a wooden skewer, if the skewer comes out clean the cake is done if it comes out wet with some mixture on it cook a little longer, say another 5 - 10 minutes and check again.
When done remove from oven and let cool.
Put 1 cup of reserved juice from the jar of sour cherries into a sauce pan add 1tbls of raw sugar and a splash of port – taste and adjust according to how you like it to be.
Simmer over moderate heat until the sauce has reduced to your desired consistency.
To Serve: Scatter the quartered cherries over the top of the cheese cake until covered and piled up a little.
Cut a slice, put on a plate and drizzle a little of the sauce over the cake and around the plate – you wont need too much, serve with a dollop of cream on the side.