Grease the bottom and sides of a 20cm loose bottomed cake tin and line the bottom with greaseproof paper.
Blitz the bourbon biscuits to a crunchy crumb consistency either in a food processor or place in a bag and bash with a rolling pin.
Melt the butter in a medium sized saucepan, then stir in the crushed biscuits.
Press the biscuits into the bottom of the greased cake tin, ensuring all of the bottom is covered evenly, then place the tin into the fridge for a minimum of 20 minutes.
Melt the chocolate and allow it to cool slightly, but not to solidify.
Beat together the cream cheese, icing sugar, lemon juice and vanilla extract.
Whip the double cream until you have soft peaks and then stir in the cooled chocolate and cocoa powder.
Fold the cream cheese mixture into the cream mixture.
Spoon the cheesecake filling over the biscuit base and smooth out.
Place the cheesecake into the fridge to chill for at least 4 hours. If you can make this the day before and chill overnight, then even better.
CHEESECAKE TOPPING: -
Before serving, remove cheesecake from fridge for 10 minutes and place the base on top of a can and gradually pull the sides of the tin down. Slip the cake onto a serving plate, remove the greaseproof paper and top with the cherry spread / jam.
*Use Oreos or chocolate sandwich biscuits if you can't get bourbon biscuits.