Dark chocolate curls and extra morello cherries, to decorate
Filling:200g dark chocolate, chopped
Grease a 24cm springform pan (22cm base). Line base with baking paper.
Process biscuits in a food processor until finely crushed. Add butter. Process until combined. Press mixture evenly over base and three-quarters up the side of pan. Refrigerate while preparing filling.
To make filling, place chocolate in a heatproof bowl over a saucepan of simmering water. Stir until just melted.
Remove from heat. Cool for 10 minutes.
Meanwhile, sprinkle gelatine over water in a heatproof jug sitting in a saucepan of simmering water. Stir until dissolved. Remove. Cool slightly.
Beat cheese and sugar in bowl of an electric mixer until smooth. On a low speed, beat in cream, chocolate and gelatine mix until smooth. Fold in cherries. Spoon into pan. Smooth top. Cover. Refrigerate overnight.To serve, remove side of pan. Slide cheesecake onto a serving plate. Decorate with chocolate curls and extra cherries.