Baking with jaffa cake jelly?

[Polecat03]

Hello,

Hoping there might be an experienced baker who can advise me - I'd like to make a baked cheesecake, a cherry bakewell flavoured one. Almond biscuit base, cherry jam swirled through baked filling.
However, my cherry jam isn't very good. I've bought a few, and none of them are very cherry in their flavour.
I also bought some fresh cherries, but at this time of year they're not up to much either.

I happened to see some cherry jaffa cakes and bought them on a whim. They are lovely. The inner jam/jelly part is really strongly cherry. Could I peel these off the jaffa cakes and chop them up, dispersing them through the filling? Will they melt, I wonder? I don't want to take a chance and something goes wrong with using these.
All thoughts appreciated!

How about making a cherry compote? I have no idea if the Jaffa cake jelly would work though.

Not an expert baker but I do eat a lot of Jaffa cakes so am well aware they don't melt in cups of tea. I suspect they would stand up well, but it would be a real faff to peel that many.

Have you looked at something like the fabbri amarena jarred ones?

Just reporting back, it worked really well!
I peeled the jelly from ten of the cherry jaffa cakes, chopped them up and mixed through a concoction of my two sub-par cherry jams.
Dinner guests raved about it. Other than my mad jaffa cake deviation, I followed the BBC good food recipe exactly. Thanks for your help!

That looks and sounds amazing

I am slightly in awe of your madcap idea!

That sounds pretty grim.

Have you tried Bonne Maman's berries and cherries jam? It is excellent. My local farm shop sells an excellent locally made one too.

Also, Starlino cherries are amazing. I could just drink the syrup.

Nice looking cheesecake!
I was going to say why not use cherry jelly cubes combined with cherry jam. Might try that myself next time

Oh @Polecat03 that looks divine! Very glad it worked well