Chocolate cheesecake with cherry sauce

Instructions

1. Preheat oven to 180°C. Lightly spray a 20cm (base measurement) round spring-form tin with oil. Line base and sides with baking paper.
2. Spread oats on a baking tray and bake for 10 minutes or until lightly browned. Set aside to cool.
3. Process oats, cinnamon, honey and spread in a food processor until finely chopped and combined. Press oat mixture evenly over base of prepared tin and refrigerate until cold while preparing the filling.
4. Using electric beaters, beat ricotta, cream cheese, yoghurt,sweetener and cocoa until smooth. Beat in chocolate. Sprinkle gelatine over 2 tbs boiling water in a small heatproof jug. Stir with a fork until gelatine has dissolved. Stir into cheese mixture. Using clean, dry electric beaters, lightly beat egg whites until soft peaks form. Fold into cheese mixture. Spread mixture into prepared tin. Refrigerate for 3 hours or overnight until set.
5. Blend cornflour with ½ cup (125ml) water in a small saucepan. Add cherries and extra sweetener. Stir over medium heat until mixture boils and thickens. Refrigerate until cold. Sprinkle cheesecake with extra cocoa. Cut cake into wedges and serve with cherry sauce.