Add the cherries together with sugar, corn starch and lemon juice into a pan and cook on medium heat until sugar is dissolved. Then add in water and mix well. Continue cooking until the mixture thickens slightly.

Separate 1 cup of cherry coulis and blend it into a fine mixture. Leave both the blended mixture and the rest of the coulis to cool completely before using.

Using a food processor, blend the digestive and amaretti biscuits into fine crumbs. Pour into a bowl and add in melted butter. Mix well to form wet sand like mixture.

Then pour it into a 8 inch (20 cm) springform pan. Press the crumbs tightly to the base. Place the base in the freezer for 30 minutes.

Add both cream cheese and mascarpone cheese into a bowl and whisk for a few minutes until fluffy. Then add in condensed milk and cooled blended cherry coulis. Mix until well combined and set aside.

In another bowl, add gelatin and lemon juice together and mix. Leave for the gelatin to soak, for 5 minutes. Then heat the mixture in the microwave until the gelatin is totally dissolved.

Add 1 tablespoon of cheesecake mixture into the gelatin mixture and mix well. Then pour it into the cheesecake mixture and immediately mix everything together until well combined. Note: Make sure your gelatin mixture is not hot when you pour it into the cheesecake mixture.

Pour everything into our chilled base and wiggle the pan a bit to level the surface. Then chill in the fridge overnight or until the cheesecake is fully set.

After the cheesecake is fully set, pour the rest of cherry coulis on top. Slice and serve. Enjoy!