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Cherry Chocolate Cheesecake

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Cherry Chocolate Cheesecake has all of the chocolaty smoothness with the snap and flavor of the sour cherries. It is a wonderful end to any dinner party.



Cherry Chocolate Cheesecake Recipe

Crust:

Ingredients:

1 1/2 cups finely crushed chocolate sandwich cookies (I use OREO)

2 tablespoons melted butter

Instructions:

Pre-heat your oven to 325F if you are using a 9 inch silver spring-form pan. Or pre-heat your oven to 300F if you are using a dark non-stick spring-form pan.

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

Place the crumb mixture into the bottom of your spring-form 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 spring-form pan from the oven and allow to cool while you prepare the filling.

Filling:

Ingredients:

3 - 8 ounce packages of cream cheese at room temperature

1 cup of sugar

3 eggs

1 teaspoon cherry flavoring (vanilla extract may be used in place of cherry flavoring)

1 can pitted well-drained sour cherries

1 - 8 ounce package melted and slightly cooled bakers semi-sweet baking 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 cherry flavoring. Beat until very well blended.

Add the melted, cooled chocolate and continue to mix until blended.

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

Carefully stir in the well-drained sour cherries.

Spoon the filling over the cooled crust.

Place the spring-form pan into the pre-heated oven and bake for 55 to 1 hour or until the center is almost set.

Remove the baking pan from the oven and run a spatula or knife around the spring-form pan to loosen the cheesecake.

Place the spring-form pan onto 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 spring-form pan from the refrigerator and lift the outer ring from the spring-form pan.

Cut into desired slices; drizzle with chocolate and serve.

Cherry Chocolate Cheesecake freezes very well. 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.

Rich and creamy it is the perfect complement to any meal.

Enjoy

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