1 Preheat the oven to 170°C (150° fan) 325°F gas 3. Butter a 20cm|8" springform cake tin.
2 Mix together the biscuit crumbs and melted butter and press firmly into the base of the tin.
3 For the filling: beat together the cream cheese, almonds, sugar, almond extract, eggs and egg yolk until smooth. Add the soured cream and beat again. Pour over the biscuit base.
4 Bake for 45-50 minutes until the top is golden brown and firm around the outside but with a wobble in the centre. Remove from the oven and leave to cool. Chill for at least 4 hours.
5 Put the wine, sugar and spices in a pan and simmer for about 10 minutes until a thick syrup forms. Stir in the cherries and leave to become cold.
6 Spoon the cherries on top of the cheesecake and sift icing sugar over the top.