Preheat the oven to 180° top and bottom heat.
Grate the lemon zest. Grate into the sugar.
Squeeze out the juice and mix approx. 80g of it with the soy milk.
Mix the milk with the cocoa powder.
mix the flour with the baking powder, bicarbonate of soda, a pinch of salt and the lemon sugar.
add the rapeseed oil and lemon soy milk and stir into a smooth batter - be careful not to overmix the batter. Fold in the berries. Divide the batter and stir the cocoa mixture into one half.
Spoon half of the light and dark batter into the tin, alternating spoonfuls, and lift up a little at the edge (also in the middle) to create a hollow in the middle.
Pour in the cheesecake filling. The filling should not touch the edge of the baking tin.
Spread half of the sour cherries over the filling and the batter. Pour in the rest of the batter alternately. Add the remaining cherries and press in a little.
Bake for approx. 40-45 mins. Do not forget to test with a skewer.
allow to cool completely and then dust with powdered sugar before serving.