Chocolate Cherry Cheesecake

Is it the contrast between tart and sweet, or is it the chewy and creamy textures? Who knows why cherries and chocolate go together? They just do.

Recipe Ingredients:

1 (9-ounce) package chocolate wafer cookies, crushed into fine crumbs
1/2 cup unsalted butter, melted
1 (12-ounce) package semisweet chocolate chips
2 cups whipping cream - divided use
3 (8-ounce) packages cream cheese, softened
1/4 cup granulated sugar
4 large eggs
3/4 cup cherry liqueur
1 teaspoon almond extract
1 (21-ounce) can cherry pie filling

Cooking Directions:

1. In a large bowl, combine chocolate wafer crumbs and melted butter. Pat firmly into a 9-inch springform pan, covering the bottom and halfway up the sides; refrigerate while preparing filling.
2. Preheat the oven to 325°F (160°C).
3. In a double boiler over hot (not boiling) water, melt chocolate chips and 1 1/2 cups cream; stir until smooth. Set aside.
4. In a large mixing bowl, combine cream cheese and sugar, beating until fluffy. Add eggs, one at a time, beating well after each addition. Add the chocolate mixture, cherry liqueur, and vanilla; mix until blended. Pour into the prepared crust.
5. Bake for 60 minutes. Turn the oven off and let stand in oven with door open for 1 hour. Remove from oven, wrap and refrigerate overnight.
6. Spread cherry pie filling over the top of cheesecake 1-inch from the edge. Decorate the edge with remaining cream whipped to soft peaks.

Makes 12 servings.