Total Time
6hrs 25mins
Prep 35 mins
Cook 5 hrs 50 mins

Yummy!

Ingredients Nutrition

  • Crust

  • 2 cups chocolate cookie crumbs
  • 3 tablespoons butter, melted
  • Filling

  • 4 (8 ounce) packages cream cheese, softened
  • 3 eggs
  • 34 cup sugar
  • 12 teaspoon almond extract
  • 12 cup whipping cream
  • 1 (21 ounce) can cherry pie filling
  • Glaze

  • 12 cup whipping cream
  • 1 cup semi-sweet chocolate chips (6 oz)

Directions

  1. Heat oven to 325°F In medium bowl, combine crust ingredients; mix well. Press in bottom and 1 inch up sides of ungreased 10 inch springform pan.
  2. 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 1/2 cup whipping cream; blend well.
  3. Spoon 3 1/2 cups cream cheese mixture iunto crust-lined pan, spreading evenly. Carefully spoon 1 cup pie filling evenly over cream cheese layer (reserve reamining pie filling for topping). Spoon remaining cram cheese mixture evenly over pie filling.
  4. Bake 1 hour 5 minutes to 1 hour 15 minutes
  5. or until center is set. Cool in pan on cooling rack 1 hour.
  6. In 1 quart saucepan, heat 1/2 cup whipping cream to boiling over medium-high heat. Remove from heat. Stir in chocolate chips until melted.
  7. Line cookie sheet with waxed paper. Remove side of pan. Place cheesecake on paper-lined cookie sheet. Spread glaze over colled cheesecake, allowing some to flow down side. refrigerate at least 3 hours or overnight. Served topped with remaining pie fillings.

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