1. Preheat oven to 160°C.  Grease a 22cm spring-form cake pan and line the base and side with baking paper.
2. To make the base, break the biscuits and place in a food processor.  Process until finely crushed.  Add cinnamon and melted butter.  Process until well combined.  Evenly press mixture into the base of pan.  Refrigerate while you make the filling.
3. To make the filling, using electric beaters, beat cream cheese, sugar and vanilla until thoroughly combined. Beat in eggs, one at a time, beating after each addition.  Add lemon juice, zest and sour cream and sift over the flour.  Mix on low speed until smooth.  Swirl through frozen cherries.  Pour mixture over biscuit base.  Bake for 1 hour and 10 minutes to 1 hour 20 minutes until just firm but the centre trembles slightly when the side of the pan is gently tapped.  Turn oven off and cool in oven with the door ajar until cool.  Remove from oven, leave to completely cool in pan, then refrigerate for 4 hours (or overnight) until chilled.
4. To serve, remove from fridge 30 minutes before serving.  Remove from pan and place on a serving plate.  Dust with icing sugar and top with extra just-defrosted cherries if using.

Per serve: 2246kJ, protein 9.6g, total fat 40.5g (sat. fat 25.2g), cholesterol 175.4mg, carbs  35.3g, fibre 0.8g, sodium 388.4mg. GI estimate: medium

Light version: - use extra light cream cheese, extra light sour cream and exchange butter with 40% reduced fat spread

Per serve: 1350kJ, protein 10.3g, total fat 13.3g (sat.fat 6.2g), cholesterol 106.5mg, carbs 36.5g, fibre 0.8g, sodium 303.6mg. GI estimate: medium