Sour cherry and orange cheesecake

I have started with a recipe of a lemon cheesecake. By improvising, I have arrived to this amazing cake. I have replaced the lemon zest with orange zest collected from some organic oranges. As it is the sour cherry season, I was thinking to make a red topping to give a bit of strong color to the cake.
The sourness of the sour cherry layer contrasts perfectly with the heaviness of the cheese layer.
Decorated with some extra cherry makes this cheesecake a good candidate for a festive cake, for example, for a birthday cake. It gets such a refined taste while it is not too sweet.
I think I can call this cheese cake one of my best ever done. When it was put on the table, it disappeared almost instantly.
My daughter usually picks what she likes best when she is in front of a slice of cake. Incredibly, she eated all layers: she loves biscuits, so the base was her favorite, she loves cheese and oranges too, so the cheesecake layer was good as well and she loves red, so the jelly topping was not put aside.

Ingredients:

For base:

• 250g speculoos (or any biscuit works perfectly)
• 80g butter (room temperature)

For orange cheesecake:

• 750g philadelphia cheese
• 100g sugar
• 125g cream (can be sour cream or milk cream)
• 30g flour
• 3 eggs
• 2 yolks
• 1 stiff tablespoon of grated orange zest ( can be fresh from 2 oranges or conserved)

For topping:

• 500g unpitted sour cherries. You can use more cherries for decoration.
• 3 tablespoons of sugar
• 6 gelatine sheets