Combine OREO cookies crumbs and butter and press into the base and sides of a greased 22 cm/ 8 " springform tin. Refrigerate for 15 minutes.

Place the reserved cherry liquid in a small saucepan along with the sugar, rum and cornflour. Stir over heat until it comes to boil. Set aside to cool.

Beat PHILADELPHIA cream cheese and sugar using an electric mixer until smooth. Add the gelatine mixture and lime juice and beat until well combined. Fold in the whipped cream.

Spoon ½ the cream cheese mixture and ½ the cherries into the prepared base. Repeat with remaining mixture and cherries. Pour over the thickened cherry topping, then lightly swirl through mixture with a fork. Refrigerate 3 hours or overnight until set.

To decorate, make a chocolate cream by whisking together thickened cream, cocoapowder and icing sugar until soft peaks.

Spread the chocolate cream over the cheesecake and finish with CADBURY FLAKE and fresh cherries if available.