Release the base from a 23cm (base measurement) springform pan and invert. Secure the base back into the pan. Line base and side with baking paper

Place biscuits in a food processor and process until finely crushed. Add butter and process until combined. Transfer to prepared pan. Use the back of a spoon or a straight-sided glass, spread and press the biscuit mixture firmly over base. Refrigerate for 30 minutes

Meanwhile, preheat oven to 170°C/150°C fan-forced. Using an electric mixer, beat cream cheese, vanilla and sugar until smooth. Beat in sour cream and flour. Add eggs, one at a time, beating until combined and scraping down the side of the bowl with a spatula

Pour cream cheese mixture into prepared pan. Place small dollops of cherry jam over surface of cheesecake. Use a skewer to swirl gently to create a marble effect. Bake in oven for 1 hour or until almost set in the centre. Turn oven off. Leave cheesecake in oven, with the door slightly ajar, until cooled (this will prevent the cake from cracking). Refrigerate overnight

Place melted dark and white chocolate in separate bowls. Dip half the cherries halfway into the melted dark chocolate and set aside on a baking paper lined plate. Repeat with remaining cherries and white chocolate. Refrigerate for about 10 minutes or until chocolate sets

Remove cheesecake from pan. Serve topped with the choc-dipped cherries