ADVERTISEMENT
Preheat your oven to 325°F (163°C).
In a medium bowl, combine the chocolate cookie crumbs, granulated sugar, and melted butter. Mix until well combined.
Press the mixture into the bottom of a 9-inch springform pan. Bake for 10 minutes, then remove from the oven and set aside to cool.
Prepare the Cheesecake Filling:
In a large mixing bowl, beat the cream cheese and granulated sugar together until smooth and creamy.
Add the vanilla extract and mix well.
Add the eggs, one at a time, beating well after each addition.
Mix in the sour cream and heavy cream until well combined.
Gently fold in the cherry pie filling.
Pour the filling over the cooled crust and spread it evenly.
Bake the Cheesecake:
Bake the cheesecake at 325°F (163°C) for 55-60 minutes, or until the center is set and the edges are lightly browned.
Turn off the oven and let the cheesecake cool in the oven with the door slightly ajar for about an hour.
Remove from the oven and refrigerate for at least 4 hours or overnight.
Prepare the Topping:
In a medium bowl, whip the heavy cream, powdered sugar, and vanilla extract until stiff peaks form.
Spread the whipped cream over the chilled cheesecake.
Garnish with chocolate shavings and additional cherry pie filling.
Serve:
Remove the sides of the springform pan and slice the cheesecake.
Serve chilled and enjoy!
Prep Time: 30 minutes | Cook Time: 1 hour | Chill Time: 4 hours | Total Time: 5 hours 30 minute
ADVERTISEMENT
