Crush 150g digestive biscuits to crumbs in a food processor, then add 60g melted butter, whizzing to mix well, then press into
a 20cm diameter springform tin. Bake in a 180°C oven for 10 minutes to set, then cool and chill. Beat together 300g cream cheese,
60g icing sugar, a tsp vanilla extract and the juice from half a lemon. Whip 250ml double cream to soft peaks and fold this into
the cream cheese mixture. Tip onto the biscuit base, smooth the top and chill in the refrigerator for several hours or overnight.
To serve, remove from the tin and put onto a plate, then spoon a jar of black cherry spread over the top (St. Dalfour is very good!).