1) In a saucepan, combine 150g sugar and the pitted Picota cherries. Heat gently, stirring occasionally, until the Picota cherries release their juices and begin to soften (about 6 minutes).
2) Remove half of the Picota cherries and half of the syrup that has formed and keep refrigerated for serving later.
3) Line a 23cm springform pan with two overlapping sheets of parchment paper, ensuring they extend at least 5cm above the pan's edges. Crush the digestive biscuits finely and mix with the melted butter until well combined.
4) Press the mixture firmly into the base of the mould. Pick the remaining Picotas from the syrup and place over the biscuit base. Refrigerate while preparing the filling.
5) Preheat your oven to 200°C fan. Beat the cream cheese, double cream, the remaining sugar, eggs, vanilla essence, flour and the remaining syrup until smooth and creamy. You can use any kind of blender if it is easier for you.
6) Pour the batter over the chilled biscuit and cherries base. Bake for 45 minutes until the top is deeply browned but the centre still has a significant wobble. It needs to look as if it is completely undercooked inside.
7) Remove it from the oven and let it cool at room temperature for at least 5 hours before serving. This cooling time is crucial for achieving that perfect fondant centre.
8) Cut a slice and serve with a spoonful of cherries and their syrup (tip: reduce the remaining syrup in a pan on a low heat for a few minutes to thicken it for serving).