Ingredients Jump to Instructions ↓

  1. 10 cream-filled chocolate sandwich cookies, finely crushed (1 cup) Filling: 4 bricks (8 ounces each) cream cheese, at room temperature 1 1/4 cups sugar 1 teaspoon vanilla extract 1/2 teaspoon almond extract 3 large eggs, at room temperature 1 cup (10 ounces) maraschino cherries, coarsely chopped and pressed dry between paper towels Chocolate Glaze: 1/2 cup heavy cream 1 cup (6 ounces) semisweet chocolate chips

Instructions Jump to Ingredients ↑

  1. Heat oven to 325°F. Have an 8-inch springform pan ready.

  2. Press cookie crumbs over bottom of pan. Lightly coat pan above crust with nonstick cooking spray.

  3. Filling: Beat cream cheese in a large bowl with electric mixer until almost smooth. Scrape bowl and beaters with a rubber spatula. Gradually add sugar, beating just until mixture is smooth. Beat in extracts, then eggs, one at a time, just until blended.

  4. Pour 1/3 the batter over crust. Sprinkle with 1/2 the chopped cherries. Repeat layers once. Top with remaining 1/3 batter.

  5. Bake 1 hour 15 minutes, or until a pick inserted near center comes out clean. Run a thin-bladed knife carefully around edges to release cake from side of pan.

  6. Cool cake in pan on a rack. Cover and refrigerate at least 3 hours.

  7. Chocolate Glaze: Heat heavy cream until steaming. Off heat, stir in chocolate chips until melted and smooth. Remove sides of spring from pan and place cake on waxed paper. Pour and spread chocolate over top of cake, letting some drip down sides. Return cake to refrigerator until chocolate sets, about 1/2 hour. Before serving, garnish with whipped cream and cherries. Note: Cover and refrigerate up to 1 week, or wrap well and freeze up to 2 months.


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