Cherry cheesecake

130 g Bastogne biscuits
95 g biscuits
100 g butter
500 g pitted cherries
50 ml cranberry juice
8 gelatine leaves
500 g whole curd cheese
50 ml whipped cream
160 g icing sugar

1. Crumble the biscuits in a food processor (highest setting).
2. Melt the butter in a pan and add it to the biscuit crumbs.
Mix well. 3. Pour the cake mixture into a springform pan lined with baking paper.
Press down firmly with the back of a spoon. Put in the fridge. 4. Soak the gelatine leaves in a bowl of cold water for 10 minutes.
5. Puree the cherries in a food processor.
6. Whip the cream until stiff.
7. Heat the cranberry juice in a pan.
8. Remove the pan from the heat and add the squeezed gelatin.
Stir until the gelatin is dissolved. 9. Stir the icing sugar, whipped cream, cranberry juice and mashed cherries through the curd with a spatula.
10. Remove the springform pan from the refrigerator and divide the cherry quark over the bottom.
11. Let the cake set in the fridge for at least 3 hours.