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Chocolate Cherry Cheesecake

My love for chocolate-covered cherries inspired this fun and fancy cheesecake that's perfect for Christmas.

12 ServingsPrep: 40 min. + chilling Bake: 1 hour + cooling

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
4 eggs
4 ounces white baking chocolate, melted and cooled
2 teaspoons vanilla extract
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 small 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 large bowl, beat cream cheese and sugar until smooth. Add eggs;
beat on low speed just until combined. Stir in melted chocolate and
vanilla. Gently fold in cherries and pecans. Pour into crust.

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Chocolate Cherry Cheesecake (continued)

Directions (continued)

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.
In a microwave, melt the semisweet chocolate, butter and 1 teaspoon
shortening; stir 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.

Nutrition Facts: 1 serving (1 slice) equals 405 calories, 25 g fat (12 g saturated fat), 113 mg cholesterol, 266 mg sodium, 44 g carbohydrate, 1 g fiber, 6 g protein.