This Black Forest Cheesecake recipe is one of my favourites - I took another recipe about 25 years ago, and changed it ever so slightly to make it just a tad more simple to make - and it turns out every single time. I know you will love this one.
Crush biscuit finely. Add melted butter (also 1 tablespoon of icing sugar so it will stay firm).
Press mixture onto sides and base of a greased 8" springform pan.
Refrigerate while preparing filling.
Beat cream cheese, sugar and lemon juice until smooth. Sprinkle gelatine over water in a mug, dissolve by sitting the mug in a small bowl of boiling water.
Cool the gelatine mixture and add to the cream cheese mixture.
Beat well, fold in whipped cream.
Drain the cherries (but retain 3/4 cup of the syrup). Spoon 1/3 of the cheese filling on top of the biscuit crumb base, and arrange half the cherries over the filling. Spoon another 1/3 of filling over, and arrange the remaining cherries over.
Top evenly with the remaining filling. Refrigerate until firm.
For the Topping, place sugar and cornflour in saucepan. Gradually stir in reserved syrup. Stir until boiling, remove from heat, and add rum.
Continue stirring for a few minutes to allow mixture to cool slightly, spread topping over cheesecake.
Refrigerate until set.
Decorate with whipped cream.
When pouring the Topping over the Cream Cheese filling, pour it over the back of a spoon to "break" the impact on the filling. This will prevent the topping merging with the cream filling, and it will simply set on top, like a dark purple jelly.
Please view the below Video Demonstration for clarity...