1. Line a loaf tin with greaseproof paper.

Cherries

1. Toss the cherries and sugar into a blender and allow to sit for 10 minutes.
2. Blend until smooth and pour into a small saucepan and cook on low heat until reduced and thickened, approximately 20 minutes.
3. Stirring intermittently to ensure the sauce doesn’t burn.
4. Remove and allow to cool completely. The weight of the cooked sauce should be between 85-95 grams / 2.99 - 3.34 ounces.

Base

1. Place the crushed graham crackers and butter into a bowl.
2. Pour into the loaf tin and press firmly and evenly into the base of the tin.
3. Pour the melted chocolate over the base and smooth out evenly. Set aside.

Cheesecake

1. Place the cream cheese into a bowl and beat until smooth, approximately 2 minutes with a hand beater.
2. Add in half the sugar and beat to until smooth and the sugar has dissolved, approximately 1 minute with a hand beater.
3. In a separate bowl, pour the heavy cream and remaining sugar and beat until soft peaks form and fold through the cream cheese until well combined.
4. Add vanilla extract and stir to combine.
5. Add all the cherry sauce into the creamy mixture and stir to combine.
6. Spoon the cheesecake into the tin and smooth out. evenly.
7. Place in the fridge to set for at least 4 hours or preferably overnight.

To serve

1. Remove from the fridge and slice.
2. Top with the remaining fresh cherries just before serving.
3. Slice and serve.
4. Dig in!