Cherry, chocolate cheesecake

This is perhaps the nicest, yet easiest cheesecake recipe that I have tried, and I have tried many. It is unfussy, and foolproof, and since it is a plain flavour, the topping could be pretty much anything you wished it to be - caramel, mint crisp, toffee apple, well the variations are only limited to your imagination. Our family love the cherry and chocolate combination, so here it is:
Base
250g digestive biscuits
125g butter

Filling
225g caster sugar
3 tablespoons cornflour
675g cream cheese (we often use the light version and it turns out just as well)
2 eggs
1 teaspoon vanilla essence
300ml whipping cream

Topping
canned black cherries
plain chocolate

To make the base, break the biscuits into pieces, put them in a plastic bag and crush with a rolling pin. Melt the butter and stir in the crushed biscuit mixture over the base.
For the filling, mix the sugar and cornflour. Beat in the cream cheese. Add the eggs and vanilla. Beat until smooth. Slowly whisk in the cream until thickened. Pour over the biscuit base. Bake for 1 hour in an oven preheated to 180 deg C. Cool. (The cheesecake may end up with a crack or two after baking, but this is easily covered up with the cherries).
For the topping place the cherries on top, melt chocolate and drizzle all over the cheesecake.
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