Paddle together in a mixing bowl until smooth

Add. Pour onto a ¼ sheet Flexipan®. Bake for 7-10 min. at 149°C (300°F). Leave to cool and blend in a food processor. 

Emulsify the chocolate with the sour cream. Add to the cheesecake in the food processor or in a paddle mixer. Set aside in a cooler.

Combine and cream

Add. 

Add. 

Roll to 4 mm. Push through glazing rack. Chill. Bake for approximately 11 min. at 160°C (320°F). Set aside in a dry area

Warm to 50°C (122°F).

Combine and add.

Add. Bring to the boil for 1 min. Set aside in a cooler

- Strain the cherry confit, and place the cherries in a mason jar.

- Pipe the white chocolate cheesecake into the jar.

- Place the graham cracker crumble on the lid of the jar.

- Pour the cherry sauce into a pipette.