Semifreddo Cherry Almond Cheesecake - cooking recipe

Ingredients

1 2/3 lbs jarred or canned cherries, drained, juice reserved
2-3 tsp cornstarch
7 oz dark chocolate
10.5 oz chocolate chip cookies, roughly crushed in a bag
12 None fresh cherries
1 lb ricotta cheese
8 oz mascarpone cheese
2/3 cup powdered sugar
4 tbsp lemon juice
1 cup heavy cream
5.25 oz almonds, chopped and lightly toasted in a frying pan for 3 mins

Preparation

Mix 3 tablespoons of the juice from the cherries with the cornstarch and stir to make a smooth paste. Transfer to a saucepan and stir in the rest of the reserved juice. Heat, stirring, until mixture forms a thick sauce. Add the canned cherries and leave to cool.
Melt the chocolate in a bowl over a pan of simmering water or in the microwave. Add all but 3 tablespoons of chocolate to the cookies in a bowl and mix well. Press mixture into the bottom of a greased 10 inch springform pan. Chill 30 mins. Dip fresh cherries in remaining chocolate and allow to cool on a parchment-paper lined plate. Store in refrigerator until ready to serve.
Meanwhile, beat the ricotta, mascarpone, powdered sugar and lemon juice in a large bowl. Add the cream, then the cherry compote and all but 3 tablespoons of the almonds. Spoon onto the cookie base and smooth the top. Cover with plastic wrap and freeze for at least 6 hours or overnight.
Transfer cheesecake to the fridge 2 hours before serving. Decorate with chocolate-dipped cherries and remaining almonds.