• 125g Butter or substitute
• 250g Plain chocolate biscuits, Don't use rich chocolate biscuits, as it can make the base too rich, the cheesecake is a rich dessert itself.

• 300mL Carton thickened cream
• 250g pkt Cream cheese
• ¾ cup Sugar
• 1 tab Gelatin & lemon juice
• ½ cup Water
• 425g can Black cherries (keep the syrup)

• 1 tab Sugar
• 1 tab Cornflour
• Reserved Cherry Syrup
• 1 tab Rum
• ½ cup Cream, whipped extra

Crush biscuits finely, add melted butter, press mixture on to sides and base of greased 20cm spring form pan. Refrigerate.

Whip the thickened cream, set aside. Beat cream cheese, sugar & lemon juice until smooth. Sprinkle gelatine over water, dissolve over hot water, cool. Add to cream cheese mixture, beat well, fold in whipped cream. Drain cherries, reserve ¾ cup syrup; Make sure cherries are pitted. Spoon 1/3 of filling into crumb crust, arrange half the cherries over filing; spoon another 1/3 of filling over, arrange the remaining cherries over top evenly with remaining filling. Refrigerate until firm.

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

— Sandra Boyle A family favourite, often made especially for Australia Day gatherings