Categories: Cheesecake, Dessert
Ingredients
- CRUST:
- • 2 cups chocolate cookie crumbs
- • 3 Tablespoons butter, melted
- FILLING:
- • 4 pkgs. (8 oz.) cream cheese, softened
- • 3 eggs
- • 3/4 cup sugar
- • 1/2 teaspoon almond extract
- • 1/2 cup whipping cream
- • 1 can (21 oz.) cherry pie filling
- GLAZE:
- • 1/2 cup whipping cream
- • 1 cup semisweet chocolate chips
Directions
-
Preheat oven to 325ºF.
-
In medium bowl combine crust ingredients; mix well. Press in bottom and 1 inch up sides of ungreased 10-inch spring form pan.
-
In large bowl, beat cream cheese with electric mixer on medium speed until smooth. Add 1 egg at a time, beating well after each addition. Beat in sugar and almond extract until smooth. Add ½ cup whipping cream; blend well.
-
Spoon 3 ½ cups cream cheese mixture into crust-lined pan, spreading evenly. Carefully spoon 1 cup pie filling evenly over cream cheese layer (reserve remaining pie filling for topping).
-
Bake 1 hour 5 minutes to 1 hour 15 minutes or until center is set. Cool in pan on cooling rack, 1 hour.
-
In 1-quart saucepan, heat ½ cup whipping cream to boiling over medium-high heat. Remove from heat; stir in chocolate chips until melted.
-
Line cookie sheet with waxed paper. Remove side of pan. Place cheesecake on paper-lined cookie sheet. Spread glaze over cooled cheesecake, allowing some to flow down side. Refrigerate at least 3 hours or overnight. Serve topped with remaining pie filling.