For the pie crust, I blitzed a sleeve of Lotus Biscoff cookies in the food processor with about 6 tablespoons of melted butter and pressed into the bottom of a spring-form pan with a flat bottom glass.
- 16 oz cream cheese
- 1 cup granulated sugar
- 2 eggs
- 2 teaspoons vanilla extract
- 1 cup sour cream
Preheat oven to 325F. Mix the cream cheese and sugar until soft and well combined, add one egg at a time combining fully. Add in the vanilla extract and sour cream, mix until smooth. Pour the batter into the pie crust or spring-form pan and smooth the surface with an offset spatula.
Bake for an hour or until the center of the pie jiggles but is not loose. Let cool and chill in the fridge before serving.
Dark Cherry Jam
- 2 cups of pitted dark cherries
- 1 cup sugar
- 1 teaspoon lemon juice
Put the cherries, sugar, and lemon juice in a heavy bottom pot and cook on medium heat until the fruit breaks down. Blend the mixture until smooth and return to the pan to cook down until desired thickness, let cool and once the cheesecake is done, pour spoonfuls of the jam on top of the cheesecake and smooth out until it reaches the edges.