Biscuit base - Grease the sides of a 8 inch removable cake pan and line the bottom with parchment paper. Blend biscuits coarsely and mix well with melted butter. Pressing the biscuit crumbs with your hand at the bottom of the lined cake pan. Place the cake pan in the refrigerator for later use.
In a small pot combine reserved syrup, sugar, corn flour and gelatin powder together. Stir to boil at medium heat until thickened a little. Set aside to cool.
Melt gelatin under double boiler. Keep warm.
Place cream cheese, natural yogurt, icing sugar, vanilla extract, lemon juice, kirsch liqueur in a food processor and blend until smooth. Pour in melted gelatin and blend well. Transfer cheese mixture into a large bowl.
Whisk fresh topping cream to soft peak form.Pour into cheese mixture and mix well.
Pour half of the cheese mixture into prepared cake pan. add in pitted cherries, followed by the remaining cheese mixture.
Drop thickened cherry syrup with a spoon onto cream cheese mixture. Then lightly swirl through mixture with a chopstick. Alternatively, pour all cherry syrup over cream cheese mixture and smooth the top with a palette knife. Refrigerate for a few hours or overnight until set before serving.