1¼ cup chocolate biscuit crumbs
80g butter, melted
500g block cream cheese, softened and cut into cubes
⅓ cup caster sugar
2 tsp gelatine powder, dissolved in ¼ cup boiling water
200g cadbury dark baking chocolate, melted
1 cup sour cream
680g jar pitted sour cherries, well drained and juice reserved
Chocolate curls or shavings, for serving
Combine the biscuit crumbs and butter then press into the base of a greased 20cm springform pan. Chill until firm.
Beat the cream cheese and sugar with an electric mixer until smooth. Add the gelatine liquid and melted chocolate and mix until smooth, then fold through the sour cream and ¾ of the cherries.
Pour the mixture over the prepared base. Chill for 2 hours or until set.
Reduce the cherry juice to a syrup by simmering in a saucepan for 10-15 minutes. Cool.
Top cheesecake with remaining sour cherries and chocolate curls, and drizzle syrup over the top.