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Chocolate Cherry Cheesecake




Source of Recipe


internet


List of Ingredients




1 1/2 c. fine crumbs, graham cracker or chocolate wafer cookies
2 T. plus 3/4 c. sugar, divided
3 T. unsalted butter, melted
8 oz. semisweet chocolate chips
1/4 c. brewed espresso or strong coffee
3/4 lb. cream cheese, softened
1/2 tsp. salt
2 eggs
1 tsp. vanilla
3/4 c. cherry pie filling

Recipe




Preheat oven to 350°. In bowl stir crumbs and 2 tablespoons sugar until combined. Add melted butter and 1 tablespoon water; mix well. In 8 inch springform pan, using fingertips, press crumb mixture evenly into bottom and 1/2 inch up sides. Bake 12 to 15 minutes until crust hardens slightly. Set aside to cool. Reduce oven temperature to 300°. Place 9 inch cake pan filled with water on bottom oven rack. Meanwhile, in heavy-bottomed pot, heat chocolate chips and coffee over lowest heat, stirring often until chocolate is melted, 7 to 9 minutes. Set aside. With mixer at medium speed, beat cream cheese until creamy. Add remaining 3/4 cup sugar and salt. Beat at medium speed 1 minute. Scrape down sides and add eggs one at a time, beating at medium speed for 30 seconds and scraping down sides of bowl between each addition Add melted chocolate mixture to bowl; scrape down sides and beat at medium speed 1 minute. Pour batter into crust. Bake 1 hour. Turn oven off; let cake sit in oven 20 minutes. Remove from oven; cool 20 minutes on wire rack. Refrigerate 1 hour. Pour cherry pie filling over cake; spread evenly. Refrigerate two hours or until cake and topping are set.