Ingredients Jump to Instructions ↓

  1. 1 (9-ounce) package chocolate wafer cookies, crushed into fine crumbs 1/2 cup unsalted butter, melted 1 (12-ounce) package semisweet chocolate chips 2 cups whipping cream, divided use 3 (8-ounce) packages cream cheese, softened 1/4 cup granulated sugar 4 large eggs 3/4 cup cherry liqueur 1 teaspoon almond extract 1 (21-ounce) can cherry pie filling

Instructions Jump to Ingredients ↑

  1. In a large bowl, combine chocolate wafer crumbs and melted butter. Pat firmly into a 9-inch springform pan, covering the bottom and halfway up the sides; refrigerate while preparing filling. Preheat the oven to 325°F (160°C). In a double boiler over hot (not boiling) water, melt chocolate chips and 11/2 cups cream; stir until smooth. Set aside. In a large mixing bowl, combine cream cheese and sugar, beating until fluffy. Add eggs, one at a time, beating well after each addition. Add the chocolate mixture, cherry liqueur, and vanilla; mix until blended. Pour into the prepared crust. Bake for 60 minutes. Turn the oven off and let stand in oven with door open for 1 hour. Remove from oven, wrap and refrigerate overnight. Spread cherry pie filling over the top of cheesecake 1-inch from the edge. Decorate the edge with remaining cream whipped to soft peaks.


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