BLACK FOREST CHEESECAKE

• 1 � cups chocolate wafer crumbs
• � cup butter, melted
• 2 pouches Knox Unflavored Gelatine
• � cup cold water
• 1 can
• 19 oz. Cherry pie filling
• 1/3 cup almond flavored liqueur, divided
• 1 pkg. cream cheese, softened
• 1/3 cup granulated sugar
• 1 cup sour cream
• 1 cup whipping cream, whipped
• Chocolate shavings, mint leaves, if using for garnish

Combine wafer crumbs and butter. Press onto bottom of a 9 inch springform pan.

Sprinkle Gelatine over cold water in a small saucepan" let stand 1 minute. Stir over low heat until gelantine is completely dissolved, about 5 minutes. Remove from heat

Add � cup of the gelatine mixture into the cherry pie filling, stir in 2 tsp of the almond liqueur. Pour cherry mixture over chocolate crust; refrigerate until set, about 30 minutes.

Beat cream cheese and sugar together in a large bowl with mixer at high speed until light and fluffy; stir in sour cream. Add remaining gelatine mixture and remaining liqueur. Fold in whipped cream; spread over cherry base. Refrigerate until set, about 4 hours or overnight.

Remove side of pan from cheesecake and garnish with chocolate shavings, cherry pie filling and mint, if using

Makes 12 servings.

If you prefer not to use liqueur, replace it with tsp almond extract and � cup water.