1. Making the Black Forest Topping:

• Place the tinned cherries, blackberries, and blueberries into a saucepan along with the juice of the lime.
• Cook the fruit on a low heat, stirring regularly to prevent burning, and allow the mix to reduce and thicken.
• Once the fruit has softened and slightly mushed down, remove from heat and let it cool.
• (Optional) Add 2 tablespoons of Kirsch to the mix for an extra layer of flavor.

2. Preparing the Cheesecake Base:

• Melt the unsalted butter in a saucepan or microwave.
• Crush the Bourbon biscuits into fine crumbs and mix with the melted butter until well combined.
• Press the biscuit mixture into the base of a springform tin to form an even layer.
• Chill the base in the fridge for 30 minutes to set.

3. Creating the Cream Cheese Filling:

• In a large mixing bowl, whisk the soft cream cheese with the caster sugar until smooth and creamy.
• In a separate bowl, whip the double cream until it holds soft peaks, then gently fold it into the cream cheese mixture.
• Melt the dark chocolate and let it cool slightly before stirring it into the cream cheese filling.

4. Assembling the Cheesecake:

• Pour the cream cheese and chocolate mixture over the biscuit base, spreading it evenly.
• Spoon the cooled Black Forest topping over the cheesecake.
• Chill in the fridge for at least 4 hours, or preferably overnight, to allow the cheesecake to set completely.