A creamy cheesecake with a chocolate base and rich cherry topping, perfect for lovers of chocolate and fruit.
For the Cheesecake Filling:
4 (8 oz) packages cream cheese, softened
1 cup granulated sugar
1 tsp vanilla extract
4 large eggs
1 cup sour cream
1 cup semi-sweet chocolate chips
For the Black Cherry Topping:
2 cups canned black cherries (or fresh)
1/2 cup granulated sugar
1 tbsp cornstarch
1 tbsp lemon juice
For Garnish:
Chocolate shavings or curls
Fresh cherries
Prepare the Crust: Combine crushed chocolate cookies and melted butter. Press into a 9-inch springform pan and bake at 325°F (163°C) for 10 minutes. Let cool.
Make the Filling: Beat cream cheese, sugar, and vanilla until smooth. Add eggs one at a time, then mix in sour cream. Melt chocolate chips, fold into filling. Pour over crust.
Bake: Place pan on a baking sheet. Bake for 60-70 minutes until center is set. Cool in the oven with the door cracked for 1 hour. Refrigerate for at least 4 hours.
Cherry Topping: Cook cherries, sugar, cornstarch, and lemon juice in a saucepan until thickened (5-7 minutes). Cool completely.
Assemble: Spread cherry topping over chilled cheesecake. Garnish with chocolate shavings and fresh cherries.
Allow the cheesecake to cool gradually in the oven to prevent cracks. Chill for at least 4 hours before serving.