In a small saucepan, combine the cherries, water, cornstarch, and sugar. Bring to a gentle simmer, then crush the cherries lightly.

Remove from heat and transfer to a jug or jar. Refrigerate until thickened and cooled.

Lightly grease an 8-inch springform pan.

Crush the cookies into fine crumbs (a food processor works well for this). Mix in the melted butter and ground almonds until well combined.

Press this mixture into the bottom of the pan, using a glass or jar to smooth it out. Refrigerate while you prepare the filling.

Using an electric hand mixer or stand mixer, beat the cream cheese, powdered sugar, almond extract, and melted white chocolate until smooth.

In a separate bowl, whip the heavy cream until it thickens and forms stiff peaks (be careful not to overwhip!).

Gently fold the whipped cream into the cream cheese mixture until just combined.

Spread half of the cheesecake mixture evenly over the prepared crust.

Swirl in some of the cherry filling.

Cover with the remaining cheesecake mixture. Refrigerate overnight to set.

Once set, spread the remaining cherry mixture on top and sprinkle with flaked almonds.

Slice and enjoy!