Instructions
Step 1: Preheat the oven to 325°F (160°C). Grease a 9-inch springform pan and line the bottom with parchment paper.
Step 2: In a bowl, mix chocolate cookie crumbs, sugar, and melted butter. Press into the bottom of the pan to form a firm crust. Bake for 10 minutes. Let cool.
Step 3: Beat cream cheese until smooth. Add sugar and mix well. Beat in eggs one at a time, then add vanilla and sour cream. Pour over the cooled crust.
Step 4: Bake the cheesecake for 50–60 minutes until the center is set but slightly jiggly. Turn off oven, crack door, and let cheesecake cool inside for 1 hour. Refrigerate at least 4 hours or overnight.
Step 5: In a saucepan, combine cherries, preserves, sugar, and lemon juice. Cook over medium heat until bubbly. Stir in cornstarch slurry and cook until thickened. Let cool completely.
Step 6: Heat cream in a saucepan until just simmering. Pour over chocolate chips in a bowl. Let sit 2 minutes, then stir until smooth.
Step 7: Spread cooled cherry mixture over the chilled cheesecake. Pour ganache over the top and spread evenly.
Step 8: Garnish with fresh cherries and chocolate shavings. Chill until ready to serve.
Storage Information
Store the cheesecake in the refrigerator, tightly covered, for up to 5 days. For longer storage, freeze individual slices wrapped tightly in plastic wrap and foil for up to 1 month. Thaw in the fridge overnight before serving.
Continue on the next page