1.Preheat the oven to 120°C (100°C fan-forced). Combine cherries and caster sugar on a baking paper lined oven tray and roast for 1 hour, stirring occasionally, until cherries are tender.
2.Meanwhile, grease a 22cm springform pan, line the base with baking paper. Process the biscuits until fine, transfer to a medium bowl. Add the almond meal and butter until combined. Press the mixture firmly over the base of the prepared pan.
3.Increase the oven temperature to 160°C (140°C fan-forced). Bake the biscuit base for 10 minutes. Cool while preparing the filling.
4.Using an electric mixer, beat the cream cheese in a large bowl until soft and smooth. Add the sugar, then eggs one at a time, followed by vanilla, rind and juice; beat until smooth.
5.Beat in the sour cream on low speed until just combined; fold in cherries.
6.Spread the mixture over the biscuit base, smooth the top. Bake for about 45 minutes or until just set.
7.Turn off the oven and cool for 30 minutes with door ajar.
8.Make vanilla cream: Beat sour cream, cream, sugar, vanilla and rind in medium bowl with electric mixer until soft peaks form.
9.Just before serving top cheesecake with Vanilla Cream and fresh cherries.
Undecorated cheesecake suitable to freeze. Not suitable to microwave.Note