Spiked cherry cheesecake

Method

1. To make the base, whizz the biscuits and cocoa in a food processor until very finely ground. Whizz in the melted butter, then tip into a lightly oiled 20cm loose-bottomed cake tin. With your fingertips or a metal spoon, smooth it evenly over the base and up the sides to form a tart case. Chill for 30 minutes. Heat the oven to 160°C/140°C fan/gas 3.
2. To make the filling, whip the cream cheese, mascarpone, 200g sugar and soured cream together with an electric mixer until smooth. Beat in the eggs one at a time, then quickly beat in the vanilla paste. Sift over the flour, then fold it in with a balloon whisk.
3. Spoon the filling into the tart, smoothing the top (it shouldn’t come above the sides of the tart). Bake for 50-60 minutes until set and lightly golden – it should still wobble in the centre when you nudge it. Remove from the oven and leave to cool completely (see Make Ahead).
4. To make the topping, drain the cherries, reserving the liquid. Put the liquid in a saucepan with the 2 tbsp sugar. Heat to simmering and reduce for 15-20 minutes until syrupy (remove a spoonful and let it cool for a few minutes to check the consistency). Allow to cool, then stir through your booze of choice. Taste for balance, then stir the cherries back in. Just before serving, top the cheesecake with the cherries.