Ingredients Jump to Instructions ↓

  1. 1 (9-ounce) package chocolate wafer cookies, crushed into fine crumbs

  2. 1/2 cup unsalted butter, melted

  3. 1 (12-ounce) package semisweet chocolate chips

  4. 2 cups whipping cream - divided use

  5. 3 (8-ounce) packages cream cheese, softened

  6. 1/4 cup granulated sugar

  7. 4 large eggs

  8. 3/4 cup cherry liqueur

  9. 1 teaspoon almond extract

  10. 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.

  2. Preheat the oven to 325°F (160°C).

  3. In a double boiler over hot (not boiling) water, melt chocolate chips and 1 1/2 cups cream; stir until smooth. Set aside.

  4. 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.

  5. 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.

  6. Spread cherry pie filling over the top of cheesecake 1-inch from the edge. Decorate the edge with remaining cream whipped to soft peaks.


Send feedback