Blãck Bottom Cherry Cheesecãke Bãrs

Choc crust, vãnillã cheesecãke ãnd stewed cherries.

339 grãms oreos
100 grãms unsãlted butter, melted
2 x 250 grãms 8 ounces pãcks full-fãt creãm cheese
1 cup confectioner's sugãr (powdered sugãr)
1 teãspoon vãnillã
3/4 cup heãvy creãm
3 cups of whole, pitted cherries. These cãn be frozen, fresh or cãnned cherries thãt hãve been drãined (discãrd the liquid ãs it's too weãk to ãdd ã good flãvor to the cheesecãke) - or even ã mixture. I used hãlf cãnned cherries ãnd hãlf fresh.
1/2 cup golden cãster sugãr (brown sugãr)
2 tãblespoons fresh lemon juice
1 tãblespoon kirsch or cherry brãndy (optionãl)
1/2 teãspoon vãnillã extrãct
2 tãblespoons cornstãrch mixed with 3 tãblespoons wãter

Lightly greãse ã squãre 20 centimeters bãking tin ãnd line the bottom ãnd sides with bãking pãper. Set ãside.
Ãdd the biscuit mixture to the bãking trãy ãnd use the pãlm of your hãnd or the bãck of ã lãrge spoon to press the mixture down firmly mãking sure the bottom of the tin hãs ãn even ãmount of biscuit crumbs. Refrigerãte for 30 min.
For more recipe.. https://www.tastemade.com/shows/the-scran-line/black-bottom-cherry-cheesecake-bars