1 (9 oz) pkg chocolate wafer cookies, crushed into fine crumbs
1/2 cup unsalted butter, melted 2 cups whiping cream, divided use
1/4 cup granulated sugar 4 large eggs
3/4 cup cherry liquer 1 Tsp almond extract
1 (21 oz) can cherry pie filling 1 (12 oz) pkg semisweet chocolate 3 (8 oz pkgs) cream cheese, softened chips
Preparation:
In a large bowl, combine chocolate wafer crumbs and melted butter. Pat firmly into a 9-inch springfoam pan, covering the bottom and halfway up the sides, refrigerate while preparing filling.
Preheat oven to 325 F
In a double boiler over hot (not boiling) water, melt chocolate chips and 1 1/2 cups cream, stir until smooth.
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 liquer, and vanilla, mix until blended. Pour into crust.
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.
Spread cherry pie filling over the top of cheesecake 1 inch from the edge.
Makes 12 servings
Presentation:
Decorate the edge with remaining cream whipped to soft peaks.
