Courtesy of Chef Lino Oliviera of Sabor.
Melt butter and honey in a saucepan and pour over graham crumbs and pinch of cinnamon. Combine until consistency of damp sand. Press into 12” spring form pan to form crust.
In a saucepan, dissolve 2 packets of gelatin with boiling water and peach nectar concentrate.
Once dissolved, cool slightly then combine with cream cheese and sugar with electric mixer. When mixture is smooth, fold in whipped cream.
Pour mixture over graham crust and refrigerate to set.
In a saucepan, combine cherries, sugar and port over med-high heat until sugar dissolves.
Mix cornstarch and water together (slurry) in a small bowl – then add to sauce pan. Allow mixture to reduce and thicken, then cool to room temperature.
Slice chilled cheesecake and top with sauce.