Preheat the oven to 350F (180C) and grease and line an 8 inch pan with baking spray and parchment paper.

Place the Lotus Biscoff cookies in the bowl of your food processor and turn it to full speed, until the cookies are finely ground.

Add the sugar and the melted butter and pulse until the butter looks evenly distributed.

Dump the crumbs into the prepared pan and use a ½ cup measuring cup to press it down evenly, coming up on the edges.

Bake the crust for 5-10 minutes, while you prepare the filling.

It's important that everything is softened to room temperature. If you need to, place the cream cheese (with the packaging) and the eggs in a bowl of hot water for 5-10 minutes and microwave the sour cream for 10-20 seconds.

Place the cream cheese in the bowl of your stand mixer, fitted with the paddle attachment (or a large bowl with a hand mixer). Turn the mixer to low speed and stream in the sugar.

Mix for 1-2 minutes, scraping the edge of the bowl every so often to make sure the mixture is smooth and there are no chunks of cream cheese left.

Add the sour cream and vanilla and salt and mix at low speed, until they're fully combined.

With the mixer still at low speed, add the first egg and mix just until it's combined. Then add the second egg and then the third. Scrape the edge of the bowl well and give it one more good mix.

Reduce the oven to 300F (148C) conventional (no fan) when you remove the crust.

Fold the batter a few times before pouring it over the crust. Place the cheesecake on the bottom rack of the oven and place another pan full of hot water next to it.

Bake for about 60 minutes, until the edges of the cheesecake are set but the center is still jiggly.

Turn the oven off and pull out the cheesecake just slightly so you can reach it. Run a knife around the edge of the cheesecake so it can release from the pan and prevent cracking as it cools.

Put the cheesecake back in the oven and leave the door halfway open for 20 minutes.

Remove the cheesecake from the oven and allow it to cool to room temperature.

Refrigerate for at least 4-6 hours.

Pit the cherries with a cherry pitter and leave them whole (if you don't have one, you can cut them in half and remove the pits).

Toss the cherries with the sugar and lemon juice in a small pot and cook over medium-low heat for about five minutes, until the cherries feel a little softer.

Add the cornstarch and continue cooking over medium-low heat for another few minutes while stirring continuously.

Once the sauce thickens, remove from the heat. Stir for another few seconds and pour into a heat safe jar or bowl. Allow to cool completely to room temperature.

Spread on top of cooled cheesecake and keep refrigerated.