Chocolate Cherry Cheesecake
Ingredients:
Crust:
1 ½ cups chocolate cookie crumbs
¼ cup melted butter
Filling:
24 oz cream cheese, softened
1 cup sugar
3 large eggs
1 cup sour cream
1 tsp vanilla extract
1 cup semi-sweet chocolate chips, melted
Cherry Topping:
1 can (21 oz) cherry pie filling
½ cup fresh cherries, pitted and halved (optional for garnish)
Directions:
Prepare Crust: Preheat oven to 325°F (165°C). In a mixing bowl, combine chocolate cookie crumbs and melted butter until the mixture resembles wet sand. Press firmly into the bottom of a 9-inch springform pan. Set aside.
Make Cheesecake Filling: In a large bowl, beat softened cream cheese and sugar until smooth. Add eggs, one at a time, mixing after each addition. Mix in sour cream and vanilla extract. Pour in melted chocolate and blend until smooth and well combined.
Bake: Pour the filling over the crust in the springform pan. Smooth the top with a spatula. Place the pan on a baking sheet and bake for 55-65 minutes, or until the center is just set. Turn off the oven and leave the cheesecake inside with the door cracked open for 1 hour.
Cool and Chill: Remove the cheesecake from the oven and cool completely. Refrigerate for at least 4 hours, or overnight for best results.
Add Cherry Topping: Before serving, spread the cherry pie filling over the top of the cheesecake. Garnish with fresh cherry halves if desired.
Prep Time: 20 minutes | Cook Time: 1 hour | Total Time: 6 hours (including chilling time)
Kcal: 480 kcal | Servings: 12 servings
