Wrap the baking pan with foil to prepare.

Crush digestive cookies into fine crumbs using a rolling pin or hands.

Mix melted butter with cookie crumbs until well combined.

Press the cookie mixture into a parchment-lined pan and refrigerate while preparing the filling.

Soften cream cheese at room temperature and beat until smooth.

Add sugar to the cream cheese and mix until creamy.

Add eggs one at a time, mixing thoroughly after each addition.

Mix in vanilla extract, yogurt, and heavy cream until smooth.

Sift corn starch into the mixture and stir until fully incorporated.

Pour the filling over the crust and swirl cherry jam into the batter for a marble effect.

Bake in a preheated oven at 170-180°C for 70 minutes.

Turn off the oven and let the cheesecake cool inside for 1 hour with the door slightly open.

Cool at room temperature for 30-60 minutes, then refrigerate for at least 3 hours.