by Tango Staff

1. Preheat the oven to 350°F. Grease and line a 9 1/2-inch springform cake pan. Mix biscuits and butter in a bowl, press into the pan base, and bake for 10 minutes. Remove from oven and let cool.
2. Turn the oven up to 400°F. Combine sugar and cornstarch in a bowl. Add cream cheese and beat with an electric mixer until creamy. Add eggs and beat well. Gradually add cream; beat until smooth. Beat in vanilla and citrus zests.
3. Scrape the mixture onto biscuit base, and shake gently until level. Bake 40–45 minutes on the center rack, until top is golden brown and filling has set around the edges. (Tip: Cover with foil to prevent too much browning.) Cool 2–3 hours at room temperature or, for a slightly firmer texture, refrigerate until cold.
4. Before serving, simmer cherries, sugar, and a splash of water over low to medium heat for 10 minutes. Add port or whiskey, if desired. If compote is dry after reducing, add a splash of water. Remove from heat and let cool. Spoon over cheesecake, dust with powdered sugar, then serve.

Reprinted with permission from Cook with Jamie by Jamie Oliver, published by Hyperion Books, copyright 2007.