Put the tin on a baking tray. Bake for 50 mins, or until set but with a little wobble in the middle. Run a knife round the cooked cheesecake, then return it to the turned-off oven to cool. Once cool, remove from the tin and transfer to a cake stand or serving platter. Decorate with fresh cherries to serve.
Calories 517 (26%), sugar 31.8g (35%), fat 33.6g (48%), saturates 18.6g (93%), salt 0.8g (13%), based on 12 servings.