Cherry Cheesecake

1. Put the cookies into a fresh-keeping bag and roll them into powder.

2. Butter melts in water.

3. Pour the cookie crumbs into butter and mix well.

4. Pour the cookies mixed with butter into a mold and compact them to make a cookie base, then refrigerate in the refrigerator for later use.

5. Cream cheese softens at room temperature.

6. Add softened cheese to milk and sugar.

7. Stir with an egg beater until smooth and free of particles.

8. Beat the eggs and add a small amount multiple times to the cheese batter, stirring evenly.

9. Add cornstarch to the cheese batter and mix well.

10. Remove the cookie base, pour in half of the cheese batter, and cut an appropriate amount of cherries in half.

11. Pour in the remaining cheese batter and place an appropriate amount of cherries on the surface.

12. Wrap the mold with tin foil, put hot water in the baking tray, and place the mold in the baking tray at 160 degrees Celsius for about 55 minutes.