Blend the HobNob biscuits. Grease the bottom and sides of a 10” spring form tin well with the soft butter. Pour the biscuit crumbs into the tin and roll the tin so that the sides and bottom are lined with crumbs. Leave whatever does not stick to the sides loose in the bottom.

Melt the white chocolate over a pot of hot water away from the heat. When melted, mix with the crème fraiche.

Beat the cream cheese with the vanilla and then add the eggs one at a time. When completely mixed combine with the white chocolate, crème fraiche and sour cream. Pour into the lined tin and bake in a pre heated barbecue at 150 degrees celcius until the middle just wobbles, then remove from the bbq and allow to cool completely before serving.

Place the all the ingredients (except the cherries) into a pot and bring to a simmer. Place the defrosted cherries into the poaching liquid and add the sugar to neutralize the tannins in the wine (but not take away the zing). Simmer for about 5 minutes, cool and serve with slices of cheesecake.