When you want something truly outstanding for a special occasion, this is it! A creamy cheesecake in a chocolate cookie crust, with a cherry layer in the middle, covered with a luscious ganache, and topped with more cherries.
CHOCOLATE-CHERRY CHEESECAKE
CRUST
2 cups chocolate cookie crumbs
3 tablespoons melted butter
Combine and press into bottom and sides of a 10 inch springform pan.
FILLING
4 (8 oz.) pkgs. cream cheese, softened
3 eggs
3/4 cup sugar
1/2 teaspoon almond extract
1/2 cup whipping cream
1 (21 oz.) can cherry pie filling
Beat cream cheese in a large bowl until smooth. Add eggs 1 at a time, beating well after each. Add sugar and almond extract; beat until smooth. Add whipping cream and blend well. Spoon two-thirds (about 3 1/2 cups) of the cheese mixture into crust-lined pan, spreading evenly. Carefully spoon 1 cup of the pie filling evenly over cream cheese layer. (Reserve remaining pie filling for topping.) Spoon remaining cream cheese mixture evenly over pie filling. Bake at 325 degrees for 65-75 minutes or until center is set. Cool in pan on wire rack for 1 hour.
GLAZE
1/2 cup whipping cream
1 (6 oz.) pkg. semisweet chocolate chips
Bring whipping cream to a boil in a small saucepan. Remove from heat. Stir in chocolate chips until melted.
Line a cookie sheet with waxed paper. Remove sides of pan. Place cheesecake on paper-lined cookie sheet. Spread glaze over cooled cheesecake, allowing some to flow down the sides. Refrigerate at least 3 hours or overnight. (At this point, it can be wrapped tightly and frozen up to a month. Allow to thaw in the refrigerator before serving.) Remove cheesecake from waxed paper and place on serving plate. Serve topped with remaining pie filling.
"When facing a difficult task, act as though it is impossible to fail. If you're going after Moby Dick, take along the tartar sauce."
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