Ingredients:
***Cherry Topping***
1 pound Frozen Unsweetened Cherries -- thawed
1/4 cup Kirsch (Cherry Liqueur)
1/4 cup Sour Cherry Syrup
***Chocolate Crust***
8 1/2 ounces Chocolate Wafer Cookies
6 tablespoons Butter, Well Chilled, Cut In 1/2" Pieces
***Chocolate Filling***
1 1/2 cup Whipping Cream
12 ounces Semisweet Chocolate -- coarsely chopped
16 ounces Cream Cheese -- at room temperature
3/4 cup Sugar
4 Eggs -- at room temperature
1 teaspoon Vanilla
***Topping***
1 cup Heavy Whipping Cream -- well chilled
2 tablespoons Sugar
1 tablespoon Kirsch
Chocolate Curls -- for garnish
Directions:
For topping: Soak undrained cherries and kirsch in small bowl 6 hours.
Thoroughly drain cherries in strainer set over medium bowl, shaking occasionally, at least two hours. Reserve liquid. Add enough cherry syrup to cherry liquid to measure 1 cup. Pour 6 tablespoons into heavy 8-inch skillet (reserve remaining liquid for filling). Halve cherries and add to skillet. Boil until syrup is thickened and mixture resembles preserves, about 6 minutes. (Can be prepared 2 days ahead. Chill.)
Note: Can substitute 21 ounces cherry pie filling.
For crust: Generously butter 9-inch springform pan. Finely crush cookies in processor, using on/off turns. Cut in butter until mixture begins to gather together, using on/off turns. Press crumbs into bottom of pan and up sides to 3/4 inch from top; there should be no cracks. Refrigerate crust for at least 30 minutes.
For filling: Preheat oven to 325 degrees F. Heat 1 1/2 cups cream with chocolate in heavy medium saucepan over low heat until chocolate melts, stirring constantly. Cool 10 minutes. Beat cream cheese with 3/4 cup sugar until smooth. Beat in eggs 1 at a time until just combined. Beat in chocolate mixture, then remaining 10 tablespoons cherry liquid and vanilla. Pour into crust. Bake until outer 2 inches of cake are firm but center still moves slightly, about 1 1/4 hours (top may crack). Cool completely on rack. Top pan with paper towels and cover tightly with foil. Refrigerate 1 to 2 days.
Remove foil, paper towels and pan sides from cake. Spread cherry topping over cake. Beat remaining 1 cup cream with 2 tablespoons sugar and kirsch to peaks. Spoon into center of cake. Top with chocolate curls if desired.
(Can be prepared 2 hours ahead and refrigerated.) Let stand at room temperature for 15 minutes before serving.
This recipe for Black Forest Cheesecake serves/makes 8
