Vegan Sour Cherry Cheesecake and Dark Chocolate Ganaches

For the Vegan Cherry Cheesecake ganache: Heat up the chocolate, cherry puree, and glucose syrup over low-medium heat until it just starts to boil. Take off the heat and pour over the chopped white chocolate; cover with kitchen towel and let sit for 1-2 minutes. Then emulsify with an emerging blender or hand whisk until all of the ingredients combine to smooth, even texture. Cover with the kitchen plastic to contact and refrigerate for 9-11 hours to set. Once the ganache has set, remove it from the fridge. Whip the creamcheese with hand or stand mixer fitted with the whisk attachment until it's light and fluffy; add the ganache and whip just for 1-2 minutes on low speed until combined. Cherry creamcheese ganache is ready to be piped immediately, or can be covered and refrigerated for up to 7 days, or frozen for up to 30 days.

For the Vegan Dark Chocolate ganache: Heat the heavy cream in small saucepan over low-medium heat until it just starts to boil. Pour over the dark chocolate and let sit for few minutes. Mix with the silicone spatula until well combined and smooth. Cover with the kitchen plastic to contact and leave at room temperature for 1-2 hours until it has set and achieved pipable consistency. Enjoy!