Preheat oven to 160°C. Grease and line the base and sides of a 22cm springform cake tin. Arrange biscuits in base of tin in a single layer, trimming to fit.
Place cream cheese, ricotta, sugar and vanilla into a food processor. Process until smooth. Add eggs. Process until combined. Transfer to a large bowl. Stir in cherries and half the chopped Cherry Ripe.
Pour filling into prepared pan. Smooth top. Bake for 1 hour or until just set in centre. Turn oven off, leaving door slightly ajar. Leave cheesecake in oven for a minimum of 4 hours to cool.
When completely cool, remove cheesecake from pan. Top with remaining Cherry Ripe.
Recipe sourced from: Australian Healthy Food Guide