Heat the oven to 356°F (180 °C). Cover a 10 cake form with baking paper. Mix the ingredients for the cheesecake in a bowl and stir until well mixed.
Put the butter, sugar, flour, eggs, ground almonds, yoghurt, vanilla and 1 pinch of salt in a large bowl. Beat everything until smooth. Pour half of this mixture into the prepared cake form and pour half the cherries on top.
Put spoonfuls of half the cheesecake mixture here and there between the cherries. Cover carefully with the remaining cheesecake mixture, without moving the cherries and cream. Sprinkle on the rest of the cherries and sliced almonds.
Bake for 50 min. - 1 hour until a toothpick comes out dry when you poke the cake.
Let it cool in the form for 20 min.
It's tasty both warm and cold.