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1
Place the biscuits in the bowl of a food processor and process until finely crushed.
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2
Add the butter and process until well combined.
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3
Place in a 15 x 40cm rectangular fluted tart pan with removable base and use the base and sides of a glass to press the crumb mixture up the base and sides of the pan.
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4
Place on a baking tray and place in the fridge for 30 minutes to set.
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5
Preheat oven to 160C.
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6
Use an electric mixer to beat the cream cheese, sour cream and sugar until smooth.
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7
Add the eggs and vanilla and beat until just combined.
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8
Pour into the prepared pan and sprinkle with the chocolate.
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9
Bake in preheated oven for 25 to 30 minutes or until set.
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10
Turn off oven and leave cheesecake in oven with door ajar to cool completely.
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11
Line an oven tray with baking paper.
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12
Place the extra sugar in a shallow bowl.
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13
Use a small brush to brush eggwhite evenly over a cherry.
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14
Roll the cherry in the sugar to dust evenly.
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15
Place on the lined tray.
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16
Repeat with remaining cherries, eggwhite and sugar.
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17
Set aside for 1 hour to dry.
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18
Place the cheesecake on a serving plate.
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19
Arrange frosted cherries over the cheesecake to serve.
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20
Notes & tips
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21
Try substituting the dark chocolate with white or light chocolate, or experiment with combinations of different chocolates such as white and dark chocolate.
