Black Forest Cheesecake

Choc Crumb Crust:

250g plain choc biscuits
125g butter

Filling:

1/2 cup water
1 Tbsp gelatine
250 g cream cheese
3/4 cup sugar
300ml thickened cream, whipped
1 tbsp lemon juice
425g pitted cherries

Topping:

1 Tbsp cornflour
1 Tbsp rum
1 Tbsp sugar
1/2 cup cream, extra

Crumb crust:
Crush biscuits finely, add melted butter, press mixture onto sides and base of greased 20cm springform pan. Refrigerate while preparing filling

Filling:
Beat cream cheese, sugar and lemon juice until smooth. Sprinkle gelatine over warm water, dissolve and cool. Add to cream cheese mixture, beat well and fold in whipped cream. Drain cherries, reserving 3/4 cup of their syrup.

Spoon 1/3 of filling over the crumb crust, arrange half the cherries over the filling. Cover with another 1/3 of filling and repeat with remaining cherries and filling. Refrigerate until firm.

Topping:
Place sugar and cornflour in saucepan, gradually stir in reserved syrup. Stir until boiling, remove from heat, add rum. Continue stirring for a few minutes to allow mixture to cool slightly. Spread topping over cheesecake, swirl lightly into mixture with a spoon. Refrigerate until set. Pipe around the edge of the cheesecake with whipped cream.