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Black Forest Cheesecake

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Black Forest Cheesecake has all the taste and flavour of a Black Forest Cake only in a decedent cheesecake.



Black Forest Cheesecake Recipe

Crust:

Ingredients:

2 cups finely crushed chocolate sandwich cookies

3 tablespoons melted butter

Instructions:

Pre-heat your oven to 350F.

Line a 13 inch X 9 inch baking pan with tin foil.

Mix the finely crushed chocolate sandwich cookies with the melted butter until fully blended.

Place the crumb mixture into the bottom of your baking pan. Press the crumb evenly to line the bottom of the baking pan to form the crust.

Place the baking pan in the pre-heated oven for 10 minutes.

Remove the baking pan from the oven and allow to cool while you prepare the filling.

Filling:

Ingredients:

4 8 ounce packages of cream cheese at room temperature

1 cup sour cream

1 cup sugar

4 eggs

1 teaspoon vanilla extract

6 squares melted Baker’s semi-sweet chocolate

Instructions:

In a large size mixing bowl beat the room temperature cream cheese on medium speed until it is creamy smooth.

Continue beat the cream cheese and slowly add the sugar. Once all of the sugar has been incorporated add the sour cream, and vanilla. Beat until very well blended. Add the melted chocolate squares and mix fully.

On low speed add the eggs one at a time and beat just until blended. Do not over-beat.

Spoon the filling over the cooled crust.

Place the baking pan into the pre-heated oven and bake for 40 to 45 minutes or until the center is almost set.

Remove the baking pan from the oven and place on a wire rack to cool completely.

Place in the refrigerator for at least 4 hours or overnight.

When you are ready to serve your cheesecake remove the baking pan from the refrigerator and lift the sheet of cheesecake from the baking pan to a cutting board. Cut into desired pieces.

To serve:

Topping

2 cups Cool Whip Topping thawed

1 21 ounce can cherry pie filling

Spoon cherry pie filling onto the cheesecake and top with thawed Cool Whip Topping

Black Forest Cheesecake freezes very well. Freeze before putting on the toppings. Freeze individually or in slabs. Wrap well in plastic wrap and place in the freezer. To thaw remove the cheesecake from the freezer and allow to sit at room temperature for 15 minutes.

Store any uneaten cheesecake in the refrigerator.

This is a classic cheesecake made to share with friends.

Enjoy

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