1/2 c. maraschino cherries, well drained and finely chopped
19 oz can of cherry pie filling
1/3 c. semisweet chocolate chips
2 c. frozen whipped topping, thawed
Chocolate wafer crust- Melt butter and stir in wafer crumbs and sugar. Press in bottom of ungreased 10 inch springform pan. Chill
Filling- Beat cream cheese and sugar in large bowl. Mix in cocoa. Beat in eggs, 1 at a time, on low. Add whipping cream and vanilla. Beat in slowly. Fold in maraschino cherries. Pour over chilled crust. Bake in 325 oven for about 1 1/4 hours until center is almost set. Place on rack to cool. Immediately run paring knife around edge of pan to allow cake to settle evenly without cracking. Cool completely.
Topping- Spread cherry pie filling on cooled cake using as much as desired.
Melt chocolate chips in small saucepan over hot water, or on low, stirring constantly, until smooth. Do not overheat. Drizzle or pipe over pie filling. Spoon or pipe topping around outside edge. Refrigerate until ready to serve.
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