Cherry cheesecake with speculoos crust

Ingredients for 1 servings:

• 15 Speculoos (Almond Speculoos)
• 100 g butter, melted
• 900 g cream cheese
• 2 eggs
• 320 g sugar
• 30 g cornstarch
• 1 vanilla pod(s) (Bourbon vanilla)
• 175 g whipped cream
• Fat for the mold
• 2 tbsp breadcrumbs for the form
• 1 jar sour cherries
• 25 g cornstarch

Instructions

Working time approx. 20 minutes; Rest time approx. 12 hours; Cooking/baking time approx. 1 hour; Total time approx. 13 hours 20 minutes

Preheat the oven to 160°C. Place a roasting pan filled with water in the oven. Finely crumble the speculatius biscuits and mix with the melted butter. Grease a springform pan (approx. 24 cm) and dust with breadcrumbs. Pour the speculatius biscuit mixture into the pan and press it firmly into the bottom. Beat the cream cheese, vanilla seeds, and sugar until fluffy. Stir in the eggs, cream, and cornstarch one after the other. Beat until the cream is blended. Carefully spread the cheese cream over the speculatius biscuit base. Wrap the springform pan in double-folded aluminum foil to prevent water from seeping in. Place the wrapped springform pan in the roasting pan filled with water (the water should be about 2.5 cm high). Bake for 60 minutes, until the cream is firm. Remove the springform pan from the water bath, remove the aluminum foil, and let the cake cool on a wire rack. Cover with plastic wrap and refrigerate overnight. The next day, drain the cherries, reserving the juice in a saucepan. Reserve 5 tablespoons of juice. Bring the remaining juice to a boil. Mix the cornstarch with the 5 tablespoons of juice, then stir into the hot juice and bring to a boil briefly. Fold in the cherries. Let the cherry mixture cool slightly, then spread it over the cake as a topping.