Blitz the biscuits to a bread crumb consistency either in a food processor or place in a bag and bash with a rolling pin.
Melt the butter in a small saucepan then add the biscuit crumbs and mix together.
Divide the melted butter biscuit mixture between two glasses and press down on the mixture (I used the bottom of another glass to do this). Then pop into the fridge for at least 30 minutes whilst you make the rest of the cheesecake.
Melt the dark chocolate chips and the cherry jam together in a small saucepan and set aside to cool down to room temperature.
Either by hand or using a stand mixer, whisk the cream cheese, double cream and lemon juice together until relatively stiff.
Take half of the cream cheese mixture and divide between the two glasses, top with half of the chocolate cherry jam mixture, then repeat with the remainder of the cream cheese mixture and chocolate cherry jam mixture.
Place in the fridge for approximately 2 to 3 hours, whilst you do other things!
Top with glace cherries and serve.