Grease a 20cm spring form tin with a little extra virgin olive oil and line the bottom with baking paper.
Break the dark chocolate into squares and place in a small glass bowl. Bring a small saucepan of water to simmer over moderate heat on the stovetop and place the bowl over the simmering water to melt the chocolate. Stir occasionally and make sure no water comes into contact with the chocolate. (Alternatively you can melt the chocolate in the microwave).
Once melted remove the bowl from the saucepan and mix through the rice puffs and tahini. Press into the prepared tin and then using a sheet of baking paper over the top, press down firmly with the back of your fingers to make the cheesecake base. Pop the tin into the freezer to set for at least half an hour.
Beat the cream cheese in an electric mixer (or you can do by hand with a wooden spoon). On a low to moderate speed add the yoghurt, honey, vanilla and lemon juice. Beat until well combined and there are no lumps.
Pour this over into the tin over the base and bang the tin on the bench a couple of times to evenly spread. Pop the tin back into the freezer to set overnight. Alternatively, you can set in the fridge for a softer texture.
Once ready to serve, top with the cherries and grate over a square of dark chocolate. Cut into slices and serve.