Instructions:
Prepare the Crust:
Preheat your oven to 325°F (163°C).
In a medium bowl, mix the chocolate cookie crumbs with melted butter until well combined.
Press the mixture into the bottom of a 9-inch springform pan. Make sure it’s evenly spread out.
Bake the crust for 10 minutes, then remove from the oven and let it cool.
Make the Cheesecake Filling:
In a large bowl, beat the softened cream cheese until smooth.
Gradually add the sugar, and continue to beat until creamy.
Add the eggs one at a time, beating well after each addition.
Mix in the sour cream, vanilla extract, heavy cream, and flour until the mixture is smooth and well combined.
Pour the cheesecake filling over the cooled crust.
Bake the Cheesecake:
Place the springform pan on a baking sheet and bake for 50-60 minutes, or until the center is set but still slightly jiggly.
Turn off the oven, crack the oven door slightly, and let the cheesecake cool in the oven for 1 hour.
Afterward, remove it from the oven and refrigerate for at least 4 hours or overnight.
Prepare the Cherry Topping:
In a small saucepan, combine the cherries, sugar, cornstarch, water, and lemon juice.
Cook over medium heat, stirring constantly, until the mixture thickens and the cherries are soft, about 5-7 minutes.
Let the cherry topping cool completely before spreading it over the chilled cheesecake.
Make the Chocolate Ganache:
In a small saucepan, heat the heavy cream until it just begins to simmer.
Remove from the heat and add the chopped chocolate.
Stir until the chocolate is completely melted and smooth.
Drizzle the ganache over the cherry topping.
Serve:
Slice the cheesecake and serve. You can add extra cherries or chocolate on top if desired.
This cheesecake is rich, creamy, and bursting with the flavors of chocolate and cherries. Enjoy!
