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White chocolate cheesecake with fresh cherries
12h 30m prep 1h 35m cook 12 servings

Crust
200g gingernut biscuits
150g digestive biscuits
2 tbsp caster sugar
100g (about) unsalted butter, melted, cooled

Filling
450g good-quality white chocolate, finely chopped
1kg cream cheese, at room temperature
1/4 cup plus 1 tbsp caster sugar
4 large eggs, at room temperature
2 tsp vanilla extract
1 1/2 tsp ground ginger
1 cup sour cream

Cherry topping
1 cup port
2/3 cup caster sugar
1 cinnamon stick
1 whole star anise
2 whole cloves
Two 5cm strips orange peel
4 cups (550g) fresh cherries, halved, pitted

Step 1: Position a rack in the centre of the oven and preheat to 160°C (140°C fan). Butter a 23cm-diameter springform pan. In a food processor, finely grind the gingernut biscuits, digestive biscuits, and sugar. Blend in enough butter until moist clumps form. Press onto the bottom and up three-fourths of the way up the sides of the pan. Chill while preparing the filling.
Step 2: To make the filling: Stir the white chocolate in the top of a double boiler placed over hot water until the chocolate melts. Cool to lukewarm, stirring occasionally.
Step 3: Using an electric mixer, beat the cream cheese and 1/4 cup of the sugar in large bowl, scraping the sides as needed, for about 3 minutes, or until fluffy. Add the eggs 1 at a time, beating just until combined after each addition. Beat in the vanilla and ground ginger. Gradually beat in the melted white chocolate. Stop the machine and scrape the sides and bottom of the bowl occasionally, and continue beating until very well blended.
Step 4: Transfer the filling to the prepared crust. Bake for about 50 minutes, or until the filling is loosely set and moves slightly when the pan is gently shaken.
Step 5: In a small bowl, stir the sour cream and remaining 1 tablespoon of sugar to blend. Spoon the sour cream mixture onto the hot baked cheesecake and smooth it over the top. Continue baking the cheesecake for about 10 minutes, or until the topping is just set. Transfer the cheesecake to a rack. Run a small knife around the sides of the cheesecake to loosen it from the pan. Cool completely. Chill overnight.
Step 6: To make the cherry topping: In a heavy large saucepan, bring the port, sugar, cinnamon stick, star anise, cloves, and orange peel to a boil over high heat, stirring until the sugar dissolves. Reduce the heat to medium and simmer for 5 minutes. Add the cherries and simmer for about 2 minutes, or until the cherries soften slightly and release some of their liquid. Remove from the heat and set aside to cool. Transfer to a medium bowl, cover, and refrigerate until cold. Alternatively, the topping can be served warm.
Step 7: Just before serving, remove the pan sides to release the cheesecake. Cut the cheesecake into wedges. Spoon the cherry mixture over and around each wedge and serve.

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