Blitz the biscuits in a food processor until beginning to turn to crumbs, then add the sugar and butter and whiz again to make the mixture clump. If using graham cracker crumbs, you can use a bowl and wooden spoon to mix the butter in, with the sugar added.
Press this mixture into a 8-inch springform tin; press a little up the sides to form a slight ridge.
Beat together the cream cheese, sugar, vanilla and lemon juice in a bowl until smooth.
Lightly whip the cream, and then fold it into the cream cheese mixture.
Spoon the cheesecake filling on top of the biscuit base and smooth with a spatula, put it in the refrigerator for 3 hours or overnight.
When you are ready to serve the cheesecake, un-mold and spread the black cherry spread over the top.