- 250g pkt Arnott’s Choc Ripple biscuits
- 137g pkt Oreo Chocolate biscuits
- 125g butter, melted
- 250g cherries, halved, pitted
- 2 tbs caster sugar
- 500g cream cheese, softened
- 1/2 cup (110g) caster sugar, extra
- 3 Coles Australian Free Range Eggs
- 180g white chocolate, melted, cooled slightly
- 1 cup (280g) vanilla-flavoured yoghurt
- 1/2 cup (120g) sour cream
- Cherries, extra, to serve
Grease the base and side of a 20cm (base measurement) springform pan and line with baking paper.
Place combined biscuits in a food processor and process until finely crushed. Add the butter and process until well combined. Spoon into the prepared pan and use a straight-sided glass to spread and press the biscuit mixture over the base and side. Place in the fridge for 30 mins to chill.
Meanwhile, combine the cherry, sugar and 2 tbs water in a medium saucepan over medium heat. Cook for 2 mins or until the sugar dissolves. Increase heat to high. Cook, stirring, for 5 mins or until cherry is tender and syrup reduces by half. Set aside to cool. Transfer to a blender and blend until smooth.
Preheat oven to 150°C. Place the cream cheese and extra sugar in a clean food processor and process until smooth. Add the eggs and process until smooth. Add white chocolate, yoghurt and sour cream and process until smooth. Add half the cherry puree and process until smooth.
Pour half the cream cheese mixture into the prepared pan. Spoon over half the remaining cherry puree and gently marble with a spoon. Pour over the remaining cream cheese mixture. Spoon over the remaining cherry puree and gently marble.
Bake for 1 hour or until just set. Turn oven off. Leave the cheesecake in oven, with the door ajar, for 2 hours to cool. Transfer to the fridge to chill.
Place the cheesecake on a serving platter. Top with extra cherries and cut into wedges to serve.