Chocolate Cherry Cheesecake

by Eileen and Bob Holze

Servings: 12 servings

INGREDIENTS

Cocoa Crumb Crust:
1-1/4 cups graham cracker crumbs
1/4 cup sugar
1/4 cup cocoa
1/2 cup butter or margarine, melted

Filling:
2 pkg. cream cheese, softened
1 cup sour cream
1-1/4 cups sugar
1/2 cup cocoa
3 eggs
2 tsp. almond extract
Whipped cream
1 can (21 oz.) cherry pie filling, chilled

INSTRUCTIONS

Crust:
In a small bowl, stir together graham cracker crumbs, cocoa, sugar, melted butter or margarine. Press mixture firmly into bottom of 9-inch spring form or pie pan. (10-inch spring form worked ok).

Filling:
In a large mixer bowl, beat cream cheese, sour cream and sugar until smooth. Add cocoa, eggs and almond extract; beat until blended. Pour over prepared crust.

Bake 45-50 minutes at 350°F until center is almost set. Remove from oven and cool about 30 minutes. If using springform pan, loosen cake from side of pan, cool completely and remove side of pan. Cover and refrigerate.

Just before serving, spread or pipe whipped cream around top edge of cheesecake and fill top with cherry pie filling.

CHEF COMMENTS

Excellent!

Tagged: blackforestcheesecake, cheesecakes, desserts add tags

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