Preheat your oven to 160°C (140°C fan)/325°F/Gas Mark 3. Grease and line a 23cm (9-inch) springform tin with parchment paper.

In a medium bowl, combine the crushed chocolate biscuits and melted butter until the mixture resembles wet sand. Press the mixture firmly into the bottom of the prepared springform tin. Bake for 10 minutes, then remove from the oven and allow to cool slightly.

In a large bowl, beat the cream cheese and sugar together until smooth and creamy.

Add the melted and cooled dark chocolate and mix until fully incorporated.

Add the eggs, one at a time, beating well after each addition.

Mix in the vanilla extract and double cream until fully combined.

Pour the cheesecake mixture over the cooled crust and spread it evenly.

Bake for 45-55 minutes, or until the edges are set and the centre is slightly jiggly.

Turn off the oven and leave the cheesecake inside with the door slightly ajar for 1 hour to cool gradually.

Remove from the oven and refrigerate for at least 4 hours, or overnight, until fully set.

In a medium saucepan, combine the cherries, sugar, and water. Cook over medium heat until the cherries release their juices and the mixture begins to boil.

Add the cornstarch mixture and stir until the sauce thickens.

Remove from heat and stir in the cherry liqueur, if using. Let it cool completely.

In a large bowl, whip the double cream, icing sugar, and vanilla extract until stiff peaks form.

Once the cheesecake is fully set, remove it from the springform tin and transfer it to a serving plate.

Spread the cooled cherry topping over the cheesecake.

Pipe or spread the whipped cream around the edges of the cheesecake.

Garnish with dark chocolate shavings or curls.

Slice and serve chilled. Enjoy!