1. Put the digestive biscuits into an airtight fresh-keeping bag and use a rolling pin to crush them
2. Put 100g butter in the pot and melt it over low heat, then add the biscuits, mix and fry until it is fragrant
3. Cover the bottom and sides of the cake mold with baking paper
4. Take the fried biscuits and place them on the bottom of the cake mold and press tightly
5. Put the cream cheese in a bowl, pour 50ml of milk, insulated water, and beat with an electric whisk
6. Take 60g sugar, 1/2 lemon juice, and 5 drops of vanilla liquid, add to the whipped cream, beat into 7 with an electric whisk
7. Pour the whipped cream into the cheese and mix well
8. Pour the cheese paste into the cake mold and shake it smoothly, then cover with a layer of plastic wrap and put it in the refrigerator for 3-4 hours
9. Remove the cake and cut into pieces to decorate with cocoa powder, lemon slices, and cherries
