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60+ Minutes |
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Cooked by: Chef / Last Modified: 3/24/2004 / Difficulty: Intermediate / Number of Servings: 16 |
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Directions: In large bowl, combine chocolate wafer crumbs and butter. Pat firmly into 9-inch springform pan, covering bottom and 2 1/2 inches up sides. Chill. Preheat oven to 325øF. Combine over hot (not boiling) water, chocolate chips and heavy cream. Stir until morsels are melted and mixture is smooth. Set aside. In large bowl, combine cream cheese and sugar, beating until creamy. Add eggs, one at a time, beating well after each addition. Add chocolate mixture, cherry liqueur, and vanilla, mix until blended. Pour into prepared crust. Bake at 325ø F. for 60 minutes. Turn oven off. Let stand in oven with door ajar 1 hour. Remove, cool completely. Chill 24 hours. Spread cherry pie filling over top of cheesecake leaving 1-inch from the edge uncovered. Decorate edge with whipped cream, if desired.
| Ingredients:
8 1/2 Ounce(s) Chocolate Wafers; crush fine
1/2 Cup(s) Butter; Melted
12 Ounce(s) Chocolate chips, semi-sweet
1 1/2 Cup(s) Cream, heavy
16 Ounce(s) Cherry Flavored Liqueur
1/4 Cup(s) Sugar, brown
4 large Eggs
1 Teaspoon(s) Vanilla
1 Pound(s) Cherry Pie Filling
1/2 Cup(s) Cream, heavy; whipped (opt.) |
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