Break up the digestive cookies and pulse them in a food processor until finely ground.

In a bowl, combine the melted margarine and crushed cookies, and mix well.

Press the mixture evenly into the bottom of a springform pan using the back of a spoon.

For the filling, beat the non-dairy whipping cream on high speed. Add the cream cheese, vanilla, and lemon juice. Pour in the sweetened condensed milk and beat on low speed until everything is well combined.

Pour the filling over the cookie crust and return to the refrigerator for at least 3 hours.

To make the sour cherry sauce, drain the cherries and pour the syrup into a small saucepan.

Add the cornstarch to the cold syrup and stir to combine.

Heat over medium heat, stirring constantly, until the color changes. When it starts to thicken, add the cherries and stir again.

Let the sauce cool, then pour it over the cheesecake filling. Spread evenly and refrigerate again until set.