Basque forest cheesecake

Method

1. Heat the oven to 240°C/220°C fan/gas 9. Line the tin with scrunched-up then flattened baking paper (this softens it).
2. Melt together the chocolate and cream in a heatproof bowl, either by setting the bowl over a pan of simmering water (don’t let the water touch the bowl) or microwaving in 20-second bursts.
3. Put the cream cheese and sugar in a food processor and whizz until smooth. Add the eggs one by one, whizzing after each addition. Sift in the cornflour and cocoa powder, then add the vanilla and the melted chocolate mixture and whizz a final time to combine. Pour into the lined tin and bake for 45 minutes.
4. Remove the cheesecake from the oven and leave to cool to room temperature before chilling in the fridge for at least 4 hours.
5. When ready to serve, remove the cheesecake from the tin and paper to a serving plate. Spread the top with the jam. Whip the cream to soft, floppy peaks, then dollop on top of the jam. Scatter over the cherries, along with some of their syrup if you like, and the dark chocolate shavings.