1 ½ x 250g packets Granita biscuits
1 teaspoon mixed spice
150g unsalted butter, melted
2 x 250g blocks cream cheese, chopped, at room temperature
395g can sweetened condensed milk
1 teaspoon finely grated lemon rind
¼ cup lemon juice
300ml tub thickened cream, whipped
2 ½ cups frozen cherries (350g)
¾ cup caster sugar
2 tablespoons lemon juice
1 ½ tablespoons cornflour
Invert base of a 23cm springform pan (base measures 22cm). Grease base and side of pan, lining base with baking paper.
Process biscuits and mixed spice in a food processor until finely crushed. Add butter. Process until combined. Press over base and up side of prepared pan. Refrigerate.
To make filling, process cream cheese, condensed milk and rind in same, clean food processor until smooth. Add juice. Process until thick. Transfer to a large bowl. Fold in whipped cream. Spoon into biscuit case. Smooth over top. Refrigerate.
To make topping, combine all ingredients in a medium saucepan over a low heat. Stir until sugar is dissolved. Increase heat to medium to high. Stir until boiling and mixture is slightly thickened. Transfer to a heatproof bowl. Cool to room temperature.
Spread topping over cheesecake. Cover, refrigerate overnight.
To serve, remove side of pan. Transfer cheesecake to a serving plate. Cut into wedges.