Preheat the oven to 180 ° C. Line the bottom of a springform pan with parchment paper and grease with oil. Put aside. Place the cookies and sugar in a blender. Mix at high speed for about 1 minute until the mixture is super fine. With the engine running, slowly add the butter and oat milk through the opening.
Mix until everything is well mixed.
Press the mass firmly into the springform pan and form an edge about 4 cm high. Bake for 10 minutes and then place on a wire rack to cool completely.
Switch the oven temperature back to 175 ° C. Place a baking sheet on the bottom rail and fill with water. The ideal baking condition for our cheesecake.
Beat the cream cheese and sugar in a food processor with a flat beater attachment at high speed until it is super creamy. So it takes 1-2 minutes. Switch the speed to level 2 and add the eggs one after the other.
Then hit for 45 seconds. Add the sour cream and vanilla extract and continue beating for 1 minute. Not too long.
Now put the mixture on the biscuit base and bake for 40-50 minutes. Switch off the oven and leave it in the oven for 1 hour. Then let cool completely on a wire rack. When the cake is cold put in the fridge overnight.
Let the cherries cook over medium heat for about 5 minutes until a good amount of their juice is released and the juice begins to simmer. While the cherries are cooking, mix the sugar and starch in a small bowl. Now add the starch mixture and simmer for 1 minute while stirring. The cherry mass should be viscous.
Remove from the heat, stir in the almond extract and let cool.