Black Forest Cheesecake

Ingredients:

Cherry Topping:
  • 1 pound frozen unsweetened cherries, thawed
  • 1/4 cup kirsch
  • 1/4 cup (about) Morello cherry syrup or sour cherry syrup

    • Chocolate Crust:
  • 8 1/2 oz chocolate wafer cookies
  • 6 tbls (3/4 stick) well-chilled butter, cut into 1/2-inch
  • pieces

    • Chocolate Filling:
  • 1 1/2 cups whipping cream
  • 12 ounces semisweet chocolate, coarsely chopped
  • 16 ounces cream cheese, room temperature
  • 3/4 cup sugar
  • 4 eggs, room temperature
  • 1 tsp vanilla
  • 1 cup whipping cream, well-chilled (I use heavy whipping
  • cream.)
  • 2 tblsp sugar
  • 1 tblsp kirsch
  • Chocolate curls (optional)

    • Instructions:

    For topping: Soak undrained cherries and kirsch in small bowl 6 hours.

    Thoroughly drain cherries in strainer set over medium bowl, shaking occasionally, at least two hours. Reserve liquid.

    Add enough Morello cherry syrup to cherry liquid to measure 1 cup. Pour 6 tablespoons into heavy 8-inch skillet (reserve remaining liquid for filling). Halve cherries and add to skillet. Boil until syrup is thickened and mixture resembles preserves, about 6 minutes. (Can be prepared 2 days ahead. Chill.)

    For crust: Generously butter 9-inch springform pan. Finely crush cookies in processor, using on/off turns. Cut in butter until mixture begins to gather together, using on/off turns. Press crumbs into bottom of pan and up sides to 3/4 inch from top; there should be no cracks. Refrigerate crust for at least 30 minutes.

    For filling: Preheat oven to 325 degrees F. Heat 1 1/2 cups cream with chocolate in heavy medium saucepan over low heat until chocolate melts, stirring constantly. Cool 10 minutes.

    Beat cream cheese with 3/4 cup sugar until smooth. Beat in eggs 1 at a time until just combined. Beat in chocolate mixture, then remaining 10 tablespoons cherry liquid and vanilla. Pour into crust. Bake until outer 2 inches of cake are firm but center still moves slightly, about 1 1/4 hours (top may crack). Cool completely on rack. Top pan with paper towels and cover tightly with foil. Refrigerate 1 to 2 days.

    Remove foil, paper towels and pan sides from cake. Spread cherry topping over cake. Beat remaining 1 cup cream with 2 tablespoons sugar and kirsch to peaks. Spoon into center of cake. Top with chocolate curls if desired. (Can be prepared 2 hours ahead and refrigerated.) Let stand at room temperature for 15 minutes before serving.