Preheat oven to 170 °C. Grease a 23 cm round springform cake pan and line with baking paper. Wrap the outside with foil and secure to make watertight.
To make the base, place butter and OREO cookies in a food processor and blitz to combine. Press crumb mixture into base of the prepared pan.
Beat PHILADELPHIA Cream Cheese and sugar until smooth. Add the cornflour and beat until combined. Add eggs, beating well after each addition. Stir through lemon and vanilla.
Melt 125 g grams of CADBURY Baking White Chocolate. Reserve the remaining chocolate for garnishing. Combine melted white chocolate and sour cream in a bowl, then stir through cream cheese mixture. Pour ½ the batter over base and scatter with half the cherries. Repeat.
Place cheesecake in a large, deep baking dish. Fill dish with boiling water to halfway up side of cheesecake pan.
Bake for 1 hour 40 minutes or until cheesecake is firm to the touch with a slight wobble in the centre. Remove and set cheesecake aside to cool to room temperature.
Decorate the cake with whipped cream, sugared cherries and chocolate shards.
To make sugared cherries, dissolve half a cup of sugar in half a cup of water in a small pot over low heat. Dip cherries in the sugar syrup and roll in caster sugar.
To make white chocolate curls, turn the CADBURY Baking White Chocolate upside down. On the smooth underside, use a sharp knife to carefully scrape thin shards of chocolate.