Make the shortbread crust

• Crush the shortbread cookies into fine crumbs and mix with the melted butter.
• Press the mixture firmly into the base and up the sides of the springform pan.
• Chill the crust while you prepare the filling.

Make the white chocolate cheesecake filling

• Melt part of the white chocolate and let it cool slightly.
• Beat the cream cheese with the sugar until smooth, then beat in the eggs one at a time.
• Fold in the sour cream, vanilla extract and melted white chocolate until homogeneous.

Bake the cheesecake

• Pour the filling onto the chilled crust and smooth the top.
• Bake at 160 °C until the edges are set and the center still slightly wobbles.
• Turn off the oven and let the cheesecake cool inside with the door ajar, then refrigerate.

Add the cherry jam layer

• Spread the cherry jam evenly over the cooled cheesecake.
• Return to the refrigerator to set.

Prepare the white chocolate cherry mousse

• Warm the pitted cherries with a little sugar until soft, then blend and strain into a purée.
• Melt the remaining white chocolate and dissolve the bloomed gelatin into it.
• Whip the cold heavy cream to soft peaks and fold in the white chocolate, gelatin and cherry purée.

Assemble and chill

• Spread the mousse over the cherry jam layer and smooth the surface.
• Refrigerate until the mousse is fully set before releasing the pan.