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Preheat oven to 325°F (163°C).
In a medium bowl, mix the chocolate cookie crumbs and melted butter until well combined. Press the mixture firmly into the bottom of a 9-inch springform pan.
In a large bowl, beat the cream cheese and granulated sugar together until smooth. Add the eggs one at a time, beating well after each addition.
Mix in the vanilla extract, sour cream, heavy cream, and cocoa powder until fully incorporated.
Pour the cheesecake batter over the crust in the springform pan, spreading it evenly.
Bake for 50-60 minutes, or until the center is set and the edges are lightly browned.
Allow the cheesecake to cool completely, then refrigerate for at least 4 hours or overnight.
Before serving, top the cheesecake with cherry pie filling and dark chocolate shavings. Garnish with fresh cherries.
Prep Time: 20 minutes | Cooking Time: 60 minutes | Total Time: 1 hour 20 minutes
Kcal: 380 kcal | Servings: 8 servings
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