Cherry Almond Cheesecake

Preheat the oven to 180°C. Add the Biscoff cookies to a food processor and pulse until finely crushed. Place the crumbs into a bowl and add the melted butter and mix together until the crumbs are coated and the mixture resembles wet sand. Press the mixture into the bottom of a springform pan. Bake the crust on the center rack of the preheated oven for 7-8 minutes. Reduce the oven's temperature to 150°C.

In the bowl of a tabletop mixer that has been fitted with the paddle attachment, add the cream cheese and the sugar. Beat on low speed until smooth. Add the cornstarch and beat until incorporated. Add the vanilla and almond extract and beat on low speed adding the eggs one at a time. Add the sour cream and beat until smooth.

Pour the mixture into the pan. Bake for 60-65 minutes or until the edges have set and the center will still be slightly wobbly. Turn the oven off and prop the door open with an oven mitt, towel, or wooden spoon. Allow the cheesecake to cool in the oven for an hour and 15 minutes. Remove the cake from the oven and allow it to cool to room temperature. Chill the cake in the refrigerator overnight.

Combine the cherries and sugar in a pot and cook over medium heat while you prepare the corstarch mixture. Combine the cornstarch with the water and whisk until smooth. Add it to the cherries and cook the mixture for 15 minutes until it thickens. Remove from the heat and add the almond extract. Stir together and transfer the topping into a bowl. Allow it to cool.

Beat the cream, sugar, and almond extract together until thick and creamy. Transfer the whipped cream to a piping bag that has been fitted with an open star attachment.

Carefully remove the cake from the pan and transfer it to a platter. Pipe whipped cream rosettes around the border of the top of the cake. Fill the center with the cherry topping.