Chocolate Cherry Cheesecake Recipe

Ingredients

• 2 cups chocolate wafer crumbs (about 32 wafers)
• 6 tablespoons butter, melted
• CHEESECAKE:
• 4 packages (8 ounces each) cream cheese, softened
• 1 cup sugar
• 2 teaspoons vanilla extract
• 4 eggs
• 4 ounces white baking chocolate, melted and cooled
• 1 jar (10 ounces) maraschino cherries, drained, rinsed and quartered
• 1/2 cup chopped pecans
• TOPPING:
• 3 ounces semisweet chocolate, chopped
• 2 tablespoons butter
• 1-1/2 teaspoons shortening, divided
• 1/2 ounce white baking chocolate

Directions

• In a bowl, combine chocolate crumbs and butter. Press onto the bottom and 1 in. up the sides of a greased 10-in. springform pan. Bake at 350° for 8 minutes. Cool on a wire rack.
• In a bowl, beat the cream cheese until smooth. Add sugar and vanilla; mix well. Add eggs; beat on low speed just until combined. Stir in melted chocolate; mix well. Gently fold in cherries and pecans. Pour into crust. Bake at 350° for 50-55 minutes or until center is almost set. Cool on a wire rack for 10 minutes.
• Carefully run a knife around edge of pan to loosen; cool 1 hour longer. Refrigerate overnight. Remove side of pan. In a saucepan, melt semisweet chocolate, butter and 1 teaspoon shortening until smooth. Cool for 2 minutes; pour over cheesecake. Spread over the top and let it run down the sides. Cool.
• In a small saucepan, melt white chocolate and remaining shortening. Drizzle over the top. Cool. Store in the refrigerator. Yield: 12 servings.

Chocolate Cherry Cheesecake published in Country Woman Christmas Annual 2000, p40