• Line a 10 x 4 inch (25.5 x 10 cm) loaf pan/bread tin with plastic wrap allowing to drape over the sides.

Make the crust:

• Add crackers or biscuits to a food processor and pulse until they turn to crumbs. With the processor running, drizzle in the melted butter until combined. Pour the crumbs into the bottom of the loaf pan and press firmly in an even layer. Freeze for 15 minutes or refrigerate 30 minutes.

Make the filling:

• Add the gelatin to a small bowl. Pour over ½ cup (118 ml) boiling water, whisk to combine.
• Add the cream cheese, condensed milk, vanilla and lemon zest to a mixing bowl (or to a stand mixer) and beat until well mixed and smooth. Drizzle in the gelatin and mix until well combined. Pour the cream cheese mix into the loaf pan on top of the crust and smooth the top. Cover with plastic wrap and refrigerate for 2 to 3 hours until set.

Make the cherry topping:

• Add the sugar to a pan over low heat until the sugar is melted. Stir in the cherries and cook until the cherries release their juice, about 4 to 5 minutes and you have a syrupy sauce. Transfer to a bowl and allow to cool.
• Remove the cheesecake from the refrigerator and lift out of the pan using the plastic wrap and place on a serving plate.
• Remove the plastic wrap. Pour the cherries over the top and serve.