Cherry Cheesecake

Directions

1. 1
   Blitz the biscuits in a food processor until beginning to turn to crumbs, then add the sugar and butter and whiz again to make the mixture clump.
2. 2
   If using graham cracker crumbs, you can use a bowl and wooden spoon to mix the butter in, with the sugar added.
3. 3
   Press this mixture into a 8-inch springform tin; press a little up the sides to form a slight ridge.
4. 4
   Beat together the cream cheese, sugar, vanilla and lemon juice in a bowl until smooth.
5. 5
   Lightly whip the cream, and then fold it into the cream cheese mixture.
6. 6
   Spoon the cheesecake filling on top of the biscuit base and smooth with a spatula, put it in the refrigerator for 3 hours or overnight.
7. 7
   When you are ready to serve the cheesecake, un-mold and spread the black cherry spread over the top.