Prepare the cheesecake base: melt the butter, chocolate, finely chop and add to the crumbs of cookies.

To connect crumbs of biscuit and chocolate with the melted butter. On the bottom of the form to distribute the composition for the base, tightly clutching (since the serving of the rings I have, had to use the means at hand, namely bottles of brew). Put into the refrigerator for 30 minutes.

Prepare your ingredients for the cheesecake. Cook the sugar and the vanilla sugar powder with the grinder.

Beat cream cheese with powdered sugar and lime juice. Mix gelatin with 50 ml. of cold milk and leave for 5-7 minutes. Then a bit of heat in the slab, but in no case do not boil. Heated to approximately 50 degrees, stirring constantly to dissolve the gelatin, a little cool. Add this mixture to Creamed cheese and beat again. Whip the cream in a solid foam. Mix the whipped cream with the cheese mass.

To get the base out of the fridge, pour on top of prepared ground, cover the form with cling film and put into the refrigerator for 4 hours.

Ingredients for cherry sauce.

Put the cherries in a saucepan, add rum and sugar, allow to simmer on low heat for 3-5 minutes. Mix the starch with water and add to cherries. Stir gently and simmer over low heat until the sauce thickens. Remove from heat and cool.

Ready cake remove from the form. Decorate with chocolate shavings and maraschino cherries from the sauce. Bon appetit!