Directions
- Preheat oven to 350°F (175°C). Prepare a 9-inch (23 cm) springform pan by greasing lightly or lining with parchment paper.
- For the crust: In a large bowl, mix chocolate cookie crumbs, melted butter, and sugar until evenly combined. Press mixture firmly into the bottom of the springform pan.
- Bake the crust for 5 minutes until set. Remove from oven and allow to cool while preparing the cheesecake filling.
- For the cheesecake: In a medium microwave-safe bowl, combine milk and chopped chocolate. Heat in 20–30 second intervals, stirring each time, until smooth and fully melted. Set aside to cool slightly.
- In a large bowl, beat cream cheese, sugar, cocoa powder, and vanilla with an electric mixer until smooth, scraping sides as needed.
- Add eggs one at a time, mixing on low speed after each addition until just incorporated. Avoid overmixing.
- Gradually fold in the melted chocolate mixture until fully combined. Pour the cheesecake batter over the cooled crust and spread evenly.
- Bake for 50–60 minutes, until the center is almost set. The edges should be firm while the center still slightly jiggles.
- Turn the oven off, crack the oven door, and allow the cheesecake to cool slowly for 10 minutes. Run a sharp knife around the pan rim to loosen the cake. Cool at room temperature for at least 1 hour, then cover and refrigerate for 6 hours or overnight.
- For decoration: Release the sides of the springform pan. Spread cherry pie filling over the top, mounding cherries toward the center.
- In a medium bowl, beat heavy cream, sugar, and vanilla until thick but still soft. Transfer to a piping bag and pipe decorative swirls around the cheesecake border.
- Make chocolate curls by placing a chocolate bar in a warm room (~78°F / 25°C) for about an hour, or briefly in the microwave for 1–2 seconds. Use a vegetable peeler to create curls or shavings, then decorate the cheesecake just before serving.
Recipe Details
Prep Time: 30 minutes
Cook Time: 50–60 minutes
Chill Time: 6 hours or overnight
Total Time: 7–8 hours
Servings: 12
Difficulty: Medium
Variations & Substitutions
- Substitute cherries with raspberries, blueberries, or a mixed berry compote.
- Use milk chocolate or semi-sweet chocolate instead of bittersweet for a sweeter cheesecake.
- Add 1 teaspoon almond extract to the filling for a nutty aroma.
- Make a gluten-free version by using gluten-free chocolate cookies for the crust.
Serving Suggestions
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