Original recipe by Teage Ezard from the book Gingerboy, recreated by Zoe
For the Biscuit Base, place biscuits, spices and sugar in a food processor and blitz to a fine crumb. Add melted butter and process until combined.
Transfer the mixture to a large bowl and stir in the sesame seeds. Press the Biscuit Base into the bases of 4 x 10cm individual springform tins lined with baking paper. Place tins in the fridge until bases set and become firm.
For the Cheesecake Filling, place gelatine in a small bowl of cold water and set to soften. Drain tofu in a muslin lined sieve and set aside until needed.
Meanwhile, place chocolate in a medium, heat-proof bowl. Heat cream in a small saucepan and pour over the chocolate, stirring until chocolate has melted. Remove gelatine from the water and squeeze to remove excess moisture. Add drained gelatin to the melted chocolate and mix through until gelatine has completely dissolved. Set melted chocolate aside until needed.
Place cream cheese into a food processor and process until smooth. Add sugar and drained tofu and process until smooth. Fold mixture through melted chocolate mix until well combined. Stir through Cointreau. Remove the springform tins from the fridge and pour the Cheesecake Filling into tins over the set biscuit base. Return to fridge to set.
For the Cherry Jelly, place gelatine in a small bowl of cold water and set to soften.
Place cherries, sugar, chillies and 2 tablespoons of water into a medium saucepan over medium heat. Bring mixture to the boil, reduce heat and simmer until sugar has melted and mixture thickens slightly, about 4 minutes.
Remove gelatin from the water and squeeze out excess moisture. Add the softened gelatine to the hot cherry mixture, stirring until gelatine has completely dissolved.
Use a stick blender to blend the mixture until smooth. Pass through a sieve and allow the jelly mixture to cool slightly.
When jelly is cool, remove the springform pans from the fridge and pour the jelly over the set cheesecake filling to the top of the tin. Level the jelly layer with a small palette knife. Place cheesecakes in fridge for 2 hours to set completely.
For the Sesame Praline, place sugar and 65ml water into a small saucepan over a medium high heat. Stir until sugar has melted, reduce heat and simmer until golden in colour.
Pour the syrup onto silicon mat and sprinkle with the sesame seeds. Allow the toffee to set then, when cool enough to handle, break the Sesame Praline into small shards.
To serve, release cheesecakes from tins and place one into centre of each of 4 serving plates. Add a few shards of Sesame Praline and garnish with fresh cherries.