In a food processor, mix digestive biscuits and butter, until clumped.
In a spring form tin, press the crumble mix to form base and put it in the fridge to set.
In a large bowl, whisk cream cheese, lemon juice, vanilla extract and icing sugar together.
In another bowl, whip cream and fold it gently into the cream cheese mixture.
Layer the biscuit base with the cream cheese mixture.
Put the tin back into the fridge for the next 6 hours to set.
After the cheese cake is set, spread the black cherry preserve evenly over it.
To Serve: Garnish the cheesecake with fresh black cherries.