Base
50g organic butter
140g good quality organic shortbread biscuits
1 tbsp organic golden syrup

For the filling
250g organic cherries, stoned
225g organic caster sugar
500g full fat organic soft cheese
1 tbsp cornflour
2 free range, organic eggs
1 tsp organic vanilla extract
zest of one organic orange
100ml organic Greek yoghurt

Method
Heat the oven to 150 degrees. Grease & line a 20cm loose bottomed cake tin. Whizz the biscuits to fine crumbs, in a food processor. Melt the butter & syrup over a low heat, add the biscuit crumbs & then, spread evenly over the prepared tin to create the cheesecake crust. Bake for ten minutes & then put to one side.

Blend the stoned cherries with 85g of sugar. Tip into a small pan and cook over a low heat, until a thick syrup remains. Put aside to cool.

Beat the soft cheese, cornflour, eggs, remaining sugar, vanilla, orange & yoghurt together, until smooth. Spread over the cheesecake crust. Now spoon over the cooled cherry mixture & swirl into the soft cheese mixture with a skewer. Bake for 45mins. Allow to cool, then chill in the fridge until ready to serve.