Ingredients

Crumb crust:

• 250g chocolate biscuit crushed
• 110g melted butter

Filling:

• 230g cream cheese
• 1 tbsp of gelatine
• 3/4 cup of sugar
• 300ml of whipped cream
• 1/2 cup of hot water
• 425g of cherries

Topping:

• 1 tbsp of sugar
• 1tbsp of arrowroot
• 1 tbsp of rum

Method

Mix the crushed biscuits with the butter and press into a 20cm tin then refrigerate. to make the filling beat the cream cheese with sugar, dissolve the gelatin in hot water and add to mixture. fold in the whipped cream and save some for decorating.

Drain the cherries and save the liquid, remove the pips in the cherries and cut them in half. Pour a third of the filling mixture into the crumbed crust and arrange  the cherries on top. Pour another third of the mixture and arrange the remaining cherries on top. pour the remaining filling on top and refrigerate. Mix the cherry liquid and arrowroot with sugar and rum in a saucepan and bring it to the boil then remove it from the heat and let it cool slightly whilst stirring. Gently pour topping over cheese cake and use a knife evenly apply over the top of filling mixture. Allow to set in fridge then top with whipped cream and serve.