Blend or process biscuits until mixture resembles fine breadcrumbs. Add butter; process until combined. Press biscuit mixture evenly over base and side of a 20cm spring-form pan. Place on oven tray; refrigerate for about 30 minutes or until firm.

Meanwhile, sprinkle gelatine over the water in a small heatproof jug; stand jug in small saucepan of simmering water. Stir until gelatine dissolves; cool for 5 minutes.

Beat cream cheese, sugar and juice in a small bowl with an electric mixer until smooth; transfer to a large bowl.

Whip cream until soft peaks form, then fold into cheese mixture in two batches; fold in gelatine mixture.

Drain cherries over a bowl and reserve 3/4 cup of the syrup. Pat cherries dry on absorbent paper. You will need half the cherries for this recipe (keep remainder for another use).

Spoon 1/3 of cheese mixture into crumb crust, top with half of the reserved cherries; repeat layering, ending with cheese mixture. Refrigerate until just firm.

Meanwhile, make topping: Combine the cornflour and sugar with reserved cherry syrup in a small saucepan. Stir over heat until the mixture boils and thickens. Stir in orange liqueur. Cool for 10 minutes.

Spread topping over cheesecake. Refrigerate cheesecake overnight.