Method1. Pre-heat oven to 180°C /160°C fan/gas 4.
2. Rub together the butter, sugar, flour and cocoa powder in a bowl or pulse in a food processor until a dough forms. Press the mixture down well into the base of the lined cake tin and smooth the surface over with the back of a spoon, then bake in the oven for 20 minutes until golden. Remove and leave to cool completely in the tin.
3. Beat the double cream, cream cheese, icing sugar and lemon juice together in a clean bowl until it thickens.
4. Drain the Opies Black Cherries with Kirsch, reserving the syrup, then put aside half of the cherries. Fold one half of the cherries into the cream cheese, then pour this mixture onto the biscuit base. Smooth the surface over and chill in the fridge.
5. Meanwhile, place the gelatine leaves in a small bowl of water to soften for around 10 minutes. Add the reserved kirsch syrup to a small saucepan and gently heat for 3-4 minutes.
6. Remove the gelatine sheets and give them a squeeze to remove most of the water. Add to the syrup and heat through until completely dissolved, stirring constantly. Remove from the heat and set aside to cool completely.
7. Once cooled, remove cheesecake from the fridge and pour the gelatine kirsch syrup over the top. Return to the fridge and chill for at least 3 hours (or ideally overnight) until completely set.
8. When ready to serve, remove from the fridge and dot with the remaining cherries. Drizzle over melted chocolate and sprinkle chocolate peelings on top before serving.
• 90g unsalted butter, softened
• 40g caster sugar
• 100g plain flour
• 1½ tbsp cocoa powder
• 200g double cream
• 280g full fat cream cheese
• 100g icing sugar
• Juice ½ lemon
• 1 jar of Opies Black Cherries with Kirsch, syrup reserved
• 3 sheets of gelatine
• 100g best quality dark chocolate, melted
• 100g best quality dark chocolate, peeled using a grater to create curls