Decadent chocolate cherry dessert (Printable Format)

A stunning layered dessert that combines rich chocolate cheesecake with sweet cherries and glossy ganache for a modern twist on the classic Black Forest flavors.

# What You'll Gather:

→ For the Crust

01 - 2 cups (200g) chocolate cookie crumbs (like Oreos with filling removed or chocolate graham crackers)
02 - 1/4 cup (60g) unsalted butter, melted and slightly cooled

→ For the Cheesecake Filling

03 - 16 oz (450g) cream cheese, softened to room temperature (leave it out for at least 1 hour)
04 - 1 cup (200g) granulated sugar
05 - 3 large eggs, at room temperature
06 - 1/2 cup (120ml) sour cream
07 - 8 oz (225g) semi-sweet chocolate, melted and slightly cooled
08 - 1 teaspoon vanilla extract

→ For the Cherry Topping

09 - 1 1/2 cups (350g) cherry pie filling (the good stuff, with lots of cherries)
10 - OR 1 1/2 cups fresh pitted cherries + 1/4 cup sugar + 1 tablespoon cornstarch mixed with 2 tablespoons water

→ For the Chocolate Ganache

11 - 6 oz (170g) semi-sweet chocolate, finely chopped
12 - 1/2 cup (120ml) heavy cream

→ For the Garnish (Optional)

13 - Freshly whipped cream (1 cup heavy cream + 2 tablespoons powdered sugar + 1/2 teaspoon vanilla)
14 - Fresh cherries with stems attached
15 - Chocolate shavings or curls

# Step-by-Step Instructions:

01 - Preheat your oven to 325°F (165°C). Get out a 9-inch springform pan and make sure it's in good working order. Grease it lightly with butter or cooking spray, then line the bottom with a circle of parchment paper. This may seem like extra work, but trust me - it makes removing the finished cheesecake SO much easier!
02 - If you're starting with whole cookies, pulse them in a food processor until they're fine crumbs. No food processor? Put them in a zip-top bag and crush them with a rolling pin - it's surprisingly satisfying! Mix the cookie crumbs with the melted butter until everything is moistened and looks like wet sand. Press this mixture firmly into the bottom of your prepared springform pan, making it as even as possible. The bottom of a measuring cup makes a great tool for this. Pop it in the oven for 10 minutes to set, then pull it out and let it cool while you make the filling.
03 - In a large bowl (or stand mixer if you have one), beat the cream cheese until it's super smooth with no lumps - about 2 minutes on medium speed. Scrape down the sides and bottom of the bowl. Add the sugar and continue beating until light and fluffy, another 2 minutes. Add the eggs one at a time, mixing well after each addition but not overbeating. Mix in the sour cream, then the melted chocolate and vanilla. Keep scraping down the bowl to make sure everything gets incorporated evenly. The filling should be smooth, glossy, and chocolatey.
04 - Here's the secret to crack-free cheesecakes: a water bath! First, wrap the outside of your springform pan with a couple layers of aluminum foil, making sure it comes all the way up the sides. This prevents water from seeping in. Place the wrapped pan with your crust and filling in a larger roasting pan or baking dish. Carefully pour hot water into the larger pan until it reaches about halfway up the sides of your springform pan.
05 - Slide the whole setup gently into your preheated oven. Bake for 50-60 minutes. You'll know it's done when the edges are set but the center still has a slight jiggle - like firm Jell-O. Don't overbake it! When time's up, turn off the oven, crack the door open a few inches, and let the cheesecake cool slowly in there for about an hour. This gradual cooling helps prevent the top from cracking.
06 - If you're using ready-made cherry pie filling, lucky you - just set it aside! If you're working with fresh cherries, put them in a saucepan with the sugar and cook over medium heat until they start to break down and release their juices, about 5-7 minutes. Stir in the cornstarch slurry and continue cooking for 2-3 minutes until the mixture thickens and looks glossy. Remove from heat and let it cool completely.
07 - Place your finely chopped chocolate in a heatproof bowl. Heat the cream in a small saucepan just until it begins to simmer around the edges - you'll see tiny bubbles forming, but don't let it come to a full boil. Pour the hot cream over the chocolate and let it sit untouched for 2-3 minutes. Then gently stir (don't whisk, which would incorporate air) until smooth and glossy. Let it cool slightly until it's still pourable but not too runny.
08 - By now your cheesecake should be completely cooled. Remove it from the water bath, unwrap the foil, and refrigerate for at least an hour to firm up before adding the toppings. Once chilled, spread the cherry topping evenly over the cheesecake surface. Then pour the ganache over the cherries, using an offset spatula to spread it to the edges, allowing some to drip down the sides if you like that look.
09 - Return the cheesecake to the refrigerator and chill for at least 4 hours or overnight until everything is set. When you're ready to serve, run a thin knife around the edge of the pan, then carefully release and remove the springform ring. Transfer to a serving plate if desired. Pipe whipped cream around the edge, top with fresh cherries and chocolate shavings for that wow factor. Slice with a warm, clean knife for the cleanest cuts - just dip your knife in hot water and wipe it dry between slices.

# Important Tips:

01 - This indulgent cheesecake combines all the classic flavors of Black Forest cake - rich chocolate, sweet cherries, and cream - in a silky smooth cheesecake format.
02 - While this recipe has several steps, each component can be prepared in stages, making it manageable even for bakers who are new to cheesecakes.

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