Black Cherry Bottom Cheesecake

"Maybe you want to know about our Black Cherry Cheesecake, the funniest cake ever!

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INGREDIENTS

339 grams of ore
100 grams of unsalted butter, thawed
2 x 250 grams 8 ounces full of fat cream cheese
1 cup of confectioner's sugar (powdered sugar)
1 teaspoon of vanilla
3/4 cup thick cream
3 cups whole cherries, pitted. It can contain frozen, fresh or canned that has been dried (melt too much to add a nice taste to the cheesecake) - or even a mixture. I use half canned and half fresh cherries.
1/2 cup of golden caster sugar (brown sugar)
2 tablespoons of fresh lemon juice
1 tablespoon of kirsch or brandy cherries
1/2 teaspoon vanilla extract
2 tablespoons of mixed corn flour with 3 tablespoons of air

INSTRUCTIONS

Brush a small 20 cm square pan and align the bottom and sides with baking paper. Set aside.
Add the biscuit mixture to the baking tray and use the palm of your hand or the back to store a large mixture for the top, making a complete quantity of biscuit crumbs. Cool for 30 minutes.
Place cream cheese, cream, sugar and vanilla extract in a large bowl and shake using a hand mixer until smooth.
Send this mixture to the base of the biscuits and spread it evenly with the back. Place it in the refrigerator to cool for an hour while you make and cool the cherry topping.
Place cherries in a saucepan with sugar, lemon juice, brandy kirsch / cherries, and vanilla extract. Heat it low with the lid for 3-5 minutes until the sugar has dissolved and the liquid is bubbling lightly. Pour the corn flour mixture while stirring. The sauce must thicken quickly. Turn off the heat and let it cool.
After the cherries cool, pour over the cream cheese and place it back in the refrigerator until it's completely cold - about an hour. Then serve!

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