Chocolate Cherry Cheesecake


  • °2 cups chocolate cookie crumbs (or use the premade Oreo)
  • °3 tablespoons butter, melted
  • °4 packages (8 oz each)
  • cream cheese softened
  • °3 eggs
  • °3/4 cup sugar
  • °1/2 teaspoon
  • almond extract
  • °1/2 cup whipped cream
  • °1 can (21 oz) cherry pie filling (reserve 1/4 for filling)
  • °1/2 cup whipped cream
  • °1 cup semi-sweet chocolate chips (6 oz)
  • °1/4 cherry pie filling reserved for garnish

Chocolate Cupcakes


Heat oven to 325°F. In a medium bowl, combine crust ingredients; mix well. Press bottom and 1 inch up sides of ungreased 10-inch springform pan.

In a bowl, beat cream cheese with an electric mixer on speed to smooth. Adding 1 egg at a time, beating well after every addition. Stir in sugar and almond extract until smooth. Adding 1/2 cup whip cream; mix well.

Pour 3 1/2 cups cream cheese mixture into crust-lined pan, spreading evenly. Gently spoon 1 cup pie filling evenly over cream cheese layer (reserve remaining pie filling for garnish). Spoon the remaining cream cheese mixture evenly over pie filling.

Bake 1 hour 5 minutes to 1 hour 15 minutes or until center is set. Cool in pan on a wire rack for 1 hour. In a 1-quart saucepan, heat 1/2 cup whipping cream to a boil over medium-high heat. Remove from fire. Stir in chocolate chips until melted.

Line a cookie sheet with waxed paper. Remove the side of the mold. Place cheesecake on a paper-lined cookie sheet. Spread frosting over cooled cheesecake, letting some drip down the side. Refrigerate for at least 3 hours or overnight. Serve topped with remaining pie filling. Enjoy!