Cherry and white chocolate cheesecake

Preheat oven to 160C. Brush a 24cm springform tin with melted butter and line base and sides with baking paper. Roughly chop chocolate and put in a heatproof basin. Sit basin over simmering water and stir occasionally until chocolate is melted and smooth. Remove basin from simmering water and set aside to allow chocolate to cool to lukewarm. 

Remove cream cheese from packaging, roughly chop and put in a large mixing bowl. Beat cream cheese until smooth then add caster sugar and cream and beat 1-2 minutes. Lightly beat eggs and add to bowl with Amaretto liqueur and cooled chocolate. Beat for 1-2 minutes or until well combined. Spoon half the cream-cheese mixture into prepared tin. Smooth top and sprinkle with crushed Amaretto biscuits.

Wash cherries in cold water, drain and pat dry with a paper towel. Remove stalks and, using a cherry stoner, remove stones. Cut each cherry in half with a small sharp knife. Scatter cherries evenly over the layer of crushed biscuits. 

Using a large metal spoon, carefully spoon the remaining cream-cheese mixture over cherries. Smooth the top using a spatula. Sit tin on an oven tray and bake for 40-50 minutes or until just set. Remove from oven and stand on a wire rack to cool. When cool, chill for several hours or overnight. Dust cheesecake with icing sugar and cinnamon just before serving.