How to cook
Crush the biscuits and add 1/5 cup (60 g) of sugar and the softened butter. Stir the mixture and pour it into a small baking form (8″ (20 cm) in diameter), covered with baking paper. Bake the cake layer for 15-20 minutes in a preheated 392°F (200 °C) oven. Melt the dark chocolate in a water bath and leave it to cool.
Clean the morello cherries from their pits and mix them with 2/5 cup (100 g) of sugar, boil them until they release their juice and then let them cool. Beat the liquid cream, cream cheese and remaining sugar with a mixer in a bowl. Mix a large spoonful of the fluffy cream with the melted and cooled chocolate and gradually add the rest of the cream to it.
Add the cream gradually so the chocolate does not solidify and become lumpy. On top of the biscuit cake layer, distribute half the cream, top it with half the cherries that have been drained of their syrup, then add the remaining cream and smooth out the top.
Cool the cheesecake for at least 6 hours in the refrigerator. Serve with the rest of the cherries along with the juice released during boiling.