Succes!

Cherry Cheesecake

Cheese Cake

Biscuit Base:
Marie biscuits (powder) -120gms
Butter (melted) -60gms 
Mix both, press the mixture firmly over base of a dish or individual glasses and refrigerate.
Filling:
Condensed Milk -1 tin
Yogurt - 1 cup (beat it)
Gelatin -1 tbsp / 10gms, dissolved in 2 tbsp water
Cream -1 cup (thick)
Beat together and pour over biscuit base and set in fridge. 
Fresh Cherry Topping

Ingredients:
280gms pitted tart cherries {from approximately 380gms cherries}
1/2 cup sugar
1 1/2 tbsps cornflour {cornstarch}
Pinch of salt
1/8 tsp almond extract
Juice of ½ lime
Method:
In a large saucepan toss together the cherries, sugar, cornstarch and salt. Allow it to sit for about 30minutes to allow the sugar to draw out the juice.
Cook over moderate heat, stirring constantly, until thickened and boiling. Simmer 1 minute. The mixture should just barely drop from a spoon. Remove from heat and stir in almond essence. Cool and spoon over cold cheesecake. 
Serve decorated with fresh cherries.
Update:
If Fresh cherries are not in season or if it is difficult to get in the place you are living you can use canned cherries to make the topping. For that you need;
Ingredients:
Canned Cherries -1 small tin
Cornflour -1 tbsp
Sugar -2 tbsp
Method:
Deseed the cherries. Take 1/2 & beat in mixie, use syrup and thicken with cornflour and sugar to sauce consistency. Cool. Pour over set cheesecake & top with remaining cherries.