Cherry cheesecake

1) Preheat oven to 180°C, Gas 4,
2) Crush biscuits into fine crumbs. Add cinnamon. Melt butter and add to crumbs, stirring well.
3) Grease a 24cm spring form cake tin. Press biscuit mixture over the base.
4) Mix together soft cheese, sugar, egg yolks, flour, vanilla essence, lemon rind and lemon juice.
5) Whisk the egg whites until stiff then fold into the cheese mixture.
6) Spread over biscuit base.
7) Bake for 45-50 minutes until set.
8) Leave to cool then refrigerate.
9) Mix cherry conserve and cherries with 3 tbsp water and heat gently to combine until the cherries start to break up. Leave to cool.
10) Spread crème fraiche over cheesecake. Remove from tin.
11) Serve with the cherry sauce.