1. Put the biscuits in the fresh-keeping bag and roll them into powder.
2. The butter melts in water.
3. Pour the biscuits into the butter and mix well.
4. Pour the butter-mixed biscuits into a movable bottom mold and compact them to make a biscuit base, and put it in the refrigerator for later use.
5. The cream cheese softens at room temperature.
6. Add the softened cheese to milk and sugar.
7. Use a whisk until smooth and no particles.
8. Beat the eggs, add a small amount to the cheese paste several times and mix well.
9. Add cornstarch to the cheese paste and mix well.
10. Take out the bottom of the biscuit, pour half of the cheese batter, cut the right amount of cherries in half and put them in.
11. Pour in the remaining cheese paste, and put an appropriate amount of cherries on the surface.
12. Wrap the mold with tin foil, put hot water in the baking pan, put the mold in the baking pan at 160 degrees and bake for about 55 minutes.
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