This is fresh, quick, simple and - best of all - irresistibly scrumptious!
125 gr Digestive biscuits
75 gr butter (soft)
300 gr cream cheese
60 gr Icing sugar
1 teaspoon vanilla extract
½ teaspoon lemon juice
250 ml double cream
284 gram black cherry spread
Blitz the biscuits in a food processor until beginning to turn to crumbs, then add the butter and whiz again to make the mixture clump.
Press this mixture into a 20cm springform tin; press a little up the sides to form a slight ridge.
Beat together the cream cheese, icing sugar, vanilla extract and lemon juice in a bowl until smooth.
Lightly whip the double cream, and then fold it into the cream cheese mixture.
Spoon the cheesecake filling on top of the biscuit base and smooth with a spatula. Put it in the fridge for 3 hours or overnight.
When you are ready to serve the cheesecake, unmould it and spread the black cherry over the top