Chocolate Cherry Delight (Printable Version)
# What You'll Need:
→ Crust
01 -
1 ½ cups smashed Oreos (roughly 24 cookies)
02 -
4 tablespoons salted butter, melted down
03 -
1 tablespoon white sugar
→ Filling
04 -
10 ounces dark chocolate, cut into pieces
05 -
¾ cup milk
06 -
3 (8-ounce) blocks cream cheese, room temperature
07 -
1 ¼ cups white sugar
08 -
¼ cup unsweetened cocoa
09 -
2 teaspoons natural vanilla extract
10 -
4 large eggs
→ Topping
11 -
1 (21-ounce) can cherry filling for pies
12 -
1 cup whipping cream
13 -
3 tablespoons confectioners sugar
14 -
1 teaspoon natural vanilla extract
15 -
Chocolate shavings for garnish
# Steps to Follow:
01 -
Heat your oven to 350°F. Combine crushed cookies, melted butter, and sugar in a big bowl. Push the mix down into a 9-inch springform pan bottom. Pop it in the oven for 5 minutes until firm. Let it cool down.
02 -
Put your chopped chocolate and milk in a bowl that's safe for the microwave. Warm it up in short 20-30 second bursts, giving it a stir each time, until it's all smooth. Set it aside for now.
03 -
In a big bowl, mix the softened cream cheese, sugar, cocoa, and vanilla until it's smooth and creamy. Don't forget to scrape down the sides. Add your eggs one by one on low speed. Don't mix too much. Fold in your melted chocolate mix. Pour everything over your cooled base and smooth it out.
04 -
Stick it in your hot oven for 50-60 minutes. It's done when the sides are set but the middle still wobbles a bit. Switch off the oven, open the door a crack, and let it sit for 10 minutes. Take a knife and run it around the edges to free the cake. Let it cool for another hour before putting it in the fridge for at least 6 hours or overnight.
05 -
Take off the springform sides. Spoon the cherry pie filling on top, piling the cherries toward the middle. Whip up your cream with the powdered sugar and vanilla until it forms soft peaks. Put it in a piping bag with a fancy tip and make swirls around the edge. If you want, warm a chocolate bar slightly and use a veggie peeler to make curls for the top before serving.
# Additional Tips:
01 -
Keep your cheesecake in the fridge in a sealed container for up to three days. You can also wrap slices tightly and freeze them for up to three months. Just thaw them overnight in your fridge when you want them.