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Step 1
Preheat oven to 160°C/140°C fan-forced. Grease a 5.5cm-deep, 24cm (base) springform pan. Process biscuits until mixture resembles fine breadcrumbs. Add butter. Process to combine. Press mixture over base of prepared pan. Cover. Refrigerate for 30 minutes.
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Step 2
Using an electric mixer, beat cream cheese and sugar until smooth. Add eggs, 1 at a time, beating to combine. Beat in cocoa and sour cream until just combined. Fold in cherries. Spread over biscuit mixture.
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Step 3
Bake for 35 to 40 minutes or until centre is just firm. Turn off oven. Cool in oven for 3 hours with door slightly ajar. Refrigerate overnight. Top with cherries. Dust with icing sugar. Serve.
