Cherry almond cheesecake

Pulse the cookies to crumbs in a food processor and transfer to a bowl.

Mix in the melted butter until it resembles wet sand.

Press the crumbs across the bottom and part way up the sides of a nine inch springform pan.

Bake the crust at 350F for seven to eight minutes.

Beat the room temperature cream cheese and granulated sugar on low with the paddle until smooth, scraping the sides and bottom.

Beat in the almond extract and vanilla extract, then the eggs one at a time, then the sour cream and the cornstarch.

Pour the filling over the crust and set the pan on a baking pan.

Bake at 300F on the centre rack for one hour.

Turn the oven off, prop the door open with an oven mitt or a wooden spoon and leave the cheesecake inside an hour and fifteen minutes, so it cools slowly and does not sink into a crater.

Run a knife around the edges and leave at room temperature for an hour.

Refrigerate overnight; without the chill the centre tastes uncooked and runny.

For the topping, put the frozen cherries and granulated sugar in a saucepan over medium heat.

Whisk the water and cornstarch until dissolved, add to the cherries and bring to a boil.

Reduce to medium and cook about 15 minutes until the released juices thicken into a sauce, then take off the heat and stir in the almond extract. Set aside to cool.

Whip the heavy whipping cream, confectioner's sugar and vanilla in a stand mixer until thick and creamy, then transfer to a piping bag with a star tip.

Release the cheesecake from the springform pan onto a platter, pipe rosettes around the border, and spoon the cherries and sauce inside them.

Cut with a knife run under hot water and wiped between slices.