准备

Make the compote

• Combine the cherries, sugar, Kirsch, cornstarch, and salt in a medium saucepan. Cook, simmering, over medium-high heat, stirring occasionally, until the cherries break down and the sauce around them thickens, 15 to 20 minutes for fresh cherries and about 30 minutes for frozen.
• Off the heat, stir in the almond extract. Transfer the compote to a bowl, and allow to cool to room temperature. Cover and refrigerate until cold. The compote will keep up to a week in the refrigerator, tightly covered.

做面包皮

• 将烹饪喷雾剂或黄油的轻型薄膜涂在9英寸的弹簧锅中。用羊皮纸在底部和侧面排列。（要在锅的侧面排成一侧，将一条比锅的圆周稍长一点，比锅高一点。将羊皮纸压在锅的侧面。）放在一边。
• 将饼干碎屑，糖和盐放入食品加工机的碗中，然后加工直至细化。加入烤坚果，然后脉冲切碎，约8脉冲。加入融化的黄油，然后加工，在必要时用硅胶刮刀刮下碗，直到碎屑均匀湿润。
• 将面包屑转移到准备好的锅中，然后将它们牢固地压入锅侧的底部和大约三分之二。（我发现从侧面开始更容易。）用手指按下手指后，使用尺寸杯或直玻璃将面包屑紧紧地固定到位。将外壳冻结至少1小时，直至过夜。

Make the filling and assemble the cake

• Put the cream cheese in the bowl of a stand mixer fitted with the paddle attachment, and beat on medium-low speed until smooth, about 2 minutes, scraping the bowl with a silicone spatula as needed. Slowly add the condensed milk and then the salt, scraping down the bowl as needed. Once smooth, add the lemon juice and extracts, beating until combined, about 1 minute.
• 将馅料转移到准备好的外壳上，用偏移刮刀或黄油刀将顶部弄平。如果您愿意的话，从蛋糕顶部的浓汤中淋上了几茶匙果汁，并用长牙签或串来淋上果汁，用果汁在蛋糕顶部制作设计或漩涡。用保鲜膜盖住蛋糕，并至少冷藏5个小时，最好过夜。

Serve the cake

• Release and remove the side of the pan. Carefully peel away and discard the parchment around the cake. To remove the bottom, slide a long, thin knife between the crust and the bottom to loosen, and then slide the cake onto a serving plate with a large spatula. Slice into wedges with a serrated knife, and serve each slice with some of the compote. Run the knife under hot water before making each cut to ensure clean slices.