Ingredients
- Crust:
- 2 cups chocolate cookie crumbs
- 3 tablespoons butter, melted
- Filling:
- 4 8-oz pkg cream cheese, softened
- 3 eggs
- 3/4 cup sugar
- 1/2 tsp almond extract
- 1/2 cup whipping cream
- 1 21-oz can cherry pie filling
- Glaze:
- 1/2 cup whipping cream
- 1 cup semisweet chocolate chips
Preparation
Step 1
Heat oven to 325 degrees.
In medium bowl, combine crust ingredients and mix well. Press in bottom and 1 inch up sides of ungreased 10-inch springform pan.
Beat cram cheese in large bowl until smooth. Add eggs 1 at a time, beating well after each addition. Add sugar and almond extract and beat until smooth. Add 1.2 cup whipping cream and blend well.
Spoon 3 1/2 cups of cream cheese mixture into crust-lined pan and spread evenly. Carefully spoon 1 cup 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.
Bring 1/2 cup whipping cream to a boil in a small saucepan. Remove from heat and stir in chocolate chips until melted.
Line cookie sheet with waxed paper. Remove sides of pan. Place cheesecake on cookie sheet. Spread glaze over cooled cheesecake allowing some to flow down the sides. Refrigerate for at least 3 hours or overnight. Serve topped with remaining pie filling.