Crush oreo cookies, melt the butter and mix it into the crushed biscuits. Set it in a 9 inch cake ring lined with foil and bake it for 5 minutes. Once out of the oven keep aside to cool.
Once cooked, put chocolate shavings and toasted walnuts on top of the cookie base and keep aside.
In a mixing bowl, add the cream cheese, milk powder and cornflour and sugar and mix everything together.
Add the coffee and mix it properly. Pour the mixture into the cake tin, in a baking tray, and pour water into the baking tray and bake for 15-20 minutes at 150 C
Once baked, cool and demould it.
Make the truffle sauce next. Chop the chocolate and keep aside. Boil the cream and mix into the chocolate. Mix till the chocolate melts.
Glaze the cheesecake with chocolate truffle sauce and cherries. Slice and serve.