For the base
- 150g (5oz) digestive biscuits
- 25g (1oz) butter
For the cheesecake
- 3 x 200g pack soft cheese
- 1 tsp vanilla bean paste
- 50g (2oz) caster sugar
- 60ml (2fl oz) double cream
- 180g (5oz) finest* Morello Cherry Conserve
- chocolate shavings, to serve (optional)
- ground pistachios, to serve (optional)
Place the biscuits into a food processor and whizz until almost fine. Heat the butter until melted. Add the biscuits to the pan and stir until coated. Divide the buttery biscuit mixture between 6 x 200ml (1/3 pint) glass clip-top jars and level with a teaspoon. Chill for 15 minutes.
While the bases are chilling, add the soft cheese to a bowl with the vanilla bean paste, the sugar and double cream and beat thoroughly with a wooden spoon. Spoon 3 tbsp mixture on top of each base and level with a teaspoon. Top with 2 tbsp jam in each jar and level as before. Spoon the remaining cheesecake mixture on top and gently swirl with a teaspoon. Top each cheesecake with a cherry and close the jars. Chill for up to 24 hours before transporting.