1.Preheat oven to 160°C (140°C fan-forced). Grease a 20cm x 28cm rectangular loose-based tart tin (see Test Kitchen tips).
2.Place halved cherries in a single layer on a baking paper-lined oven tray. Roast for 20 minutes. Cool.
3.Meanwhile, process biscuits until fine. Add butter; process until combined. Press mixture over base and sides of tin.
4.To make the filling; beat eggs and sugar in a bowl with an electric mixer until thick and creamy. Beat cheese in a medium bowl with an electric mixer until smooth; add egg mixture in two batches. Beat in the chocolate, then stir in roasted cherries. Bake for 20 minutes or until almost set. Cool cheesecake in oven with door ajar.
5.To make chocolate ganache; combine chocolate and cream in a small saucepan; stir over low heat until chocolate is just melted. Cool for 10 minutes before using.
6.Drizzle chocolate ganache over the cheesecake. Decorate with extra cherries.
Suitable to freeze. If you don’t have a removable-based tin, you can use a slice pan that is close to the size. Line the base and sides with baking paper, extending the paper 5cm over sides.Note