Preheat oven (electric cooker: 125 °C/circulating air: 100 °C/gas: see manufacturer). Melt butter. Put the biscuits in a large freezer bag, seal. Roll over with a pastry roll until the biscuits are finely crumbled.
Chop nuts. Mix with cookie crumbs and butter. Divide into eight ovenproof moulds (each approx. 8 cm Ø; or a greased springform pan, 18 cm Ø). Press lightly on the bottom.
For the cheesecake cream break the chocolate into pieces. Heat the cream and remove from the heat. Melt the chocolate in it while stirring. Whip cream cheese, 20 g sugar, starch and egg yolk with the whisks of the mixer for about 5 minutes.
Stir the chocolate cream into the cheese mixture. Spread over the biscuit bases. Bake in the hot oven for 25-30 minutes (in the springform pan for approx. 45 minutes) - the mixture is then still slightly soft in the middle.
Let it cool down.
For the compote, wash and stone the cherries. Stew with approx. 1 tbsp. sugar (depending on the sweetness of the cherries) and liqueur at low heat for approx. 2 minutes, then simmer for approx. 1 minute without lid.
Leave to cool and serve with the cheesecakes.