Crush the biscuits in a blender then add the butter to make the base.
Pack the base nicely into the cheesecake mould (loose bottomed round tin)
Put in the oven for 5-7 minutes at 180 c.
For the Cherry Puree:
Put the fresh cherries into a blender along with 5-6 lychees and some rambutan.
Add the amarenna cherries and the sugar substitute and give it a good blend.
Whisk the mascarpone with some lime juice and lime zest. After whisking add in the cherry puree. Whisk till it has all amalgamated.
Put the fresh cream into a bowl and whip until light and creamy.
Fold in the whipped cream into the mascarpone and cherry mix.
Put it over the biscuit base and let it cool in the refrigerator.
Once the cheesecake sets garnish with litchis, cherries and rambutan.