• 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. Refrigerate for 30 minutes (or freeze for 15).

Make the Filling:

• To a small bowl, add the cold water. Sprinkle the gelatin over the top and leave to bloom for 5 minutes (it will look thick and lumpy, this is ok).
• Whisk in the hot water to the gelatin until completely dissolved and smooth.
• In a large bowl or stand mixer, beat the cream cheese, condensed milk, vanilla, and lemon zest until silk-smooth. Slowly drizzle in the gelatin mixture while beating until fully incorporated.
• Pour the cream cheese filling over the crust, smoothing the top with a spatula. Cover tightly with the plastic overhang and refrigerate for 2 to 3 hours until completely firm.

Make the Cherry Topping:

• Add the cherries, sugar, and a tablespoon of water to a saucepan over low heat. Cook for 4 to 5 minutes, stirring occasionally, as the cherries release their juices and create a thick, syrupy sauce. Transfer to a bowl and cool completely.
• Remove the cheesecake from the fridge and use the plastic wrap handles to gently lift out of the pan. Place it onto a serving platter, discard the plastic, and spoon the cooled cherry topping over the top just before slicing.