Black Forest Cheesecakes

Grease six 250ml (1 cup) stainless steel ramekins. Cut 6 thick strips of baking paper and place in the base of ramekins, allowing them to overhang (to assist in removing the cheesecakes).

Process biscuits in a food processor until finely crushed. Add the butter and process until well combined. Divide among prepared ramekins (about 1 1/2 tbs in each). Press down firmly into the base. Place on a baking tray and place in the fridge for 30 minutes to set.

Preheat oven to 160C/140C fan forced. Process cream cheese, sugar and vanilla in a clean food processor until smooth. Add eggs and process until smooth. Add the crème fraîche and process until just combined. Add the chocolate and pulse to combine. Pour mixture into prepared ramekins. Bake for 30 minutes or until set. Set aside to cool. Place in the fridge for 4 hours to set.

Meanwhile, combine Chambord and extra sugar in a saucepan over medium heat. Cook, stirring, for 3 minutes or until the sugar dissolves. Bring to a simmer. Add the cherries. Simmer for 15 minutes or until cherries are soft. Set aside to cool. Drain cherries, reserving the liquid. Return liquid to the saucepan and simmer over medium heat for 5 minutes or until reduced and syrupy. Cool completely.

Run a flat-bladed knife carefully around edge of ramekins. Use overhanging pieces of paper to gently transfer the cheesecakes to serving plates. Top with cherries and drizzle with syrup.