Method

• 1.
  Begin this recipe at least 4 hours ahead.
• 2.
  Place cherries into a large bowl with sugar and vanilla. Stir and set bowl aside for 5 minutes.
• 3.
  Line base of a 22cm springform tin with baking paper. Process biscuits in a food processor until finely crumbed. Add butter and process until well combined. Transfer to prepared tin and press evenly and firmly over base. Transfer to fridge to set while you make the filling.

• 4.
  Place mascarpone, cream and condensed milk into a large bowl and whisk until thick. Fold in almonds. Using a fork, mash some of the pitted cherries to release their juice. Add mashed cherries, with juice, to cream mixture and fold through. Spoon filling over base. Smooth top and return to fridge for 4 hours to set.
• 5.
  Meanwhile, line a baking tray with baking paper. Holding an extra cherry by the stem, dip into melted chocolate to coat halfway. Stand on prepared tray and repeat with remaining cherries. Transfer to fridge to set.
• 6.
  Loosen cheesecake by running a flat knife or spatula around the inside of the cake tin. Remove tin and transfer cheesecake to a serving plate. Top with extra fresh and chocolate-dipped cherries. Serve.