Dark Chocolate Covered Cherry Cheesecake

Recipe by DanielsWife
READY IN: 2hrs




  • For Crust: Preheat oven to 350 degrees.
  • Lightly butter a 9 inch springform pan.
  • Pour graham cracker crumbs into bottom of pan. Drizzle with melted butter and press to form a thin crust.
  • Bake for 10 minutes, then remove from oven.
  • Reduce oven temperature to 325 degrees.
  • For Filling: Melt chocolate in a double boiler until smooth. Remove from heat, and bring to room temperature. Consistency should be pourable.
  • Meanwhile, whip cream cheese until light and fluffy.
  • Add sugar, and blend at medium-high speed until smooth and creamy.
  • Blend in eggs, one at a time. Beat until fluffy.
  • Add vanilla extract, and whip to combine.
  • Be sure to scrape down the sides of the bowl frequently as you are adding ingredients, to ensure that everything is well incorporated.
  • Gently stir in the melted chocolate, just until combined.
  • Carefully stir in the dried cherries.
  • Pour filling into room temperature crust.
  • Wrap bottom of springform pan with heavy duty aluminum foil, and place in a large roasting pan. Set on center oven rack. Carefully fill roasting pan with boiling water, about 1 inch up the side of the springform pan.
  • Bake 1 1/2 hours at 325 degrees, or until center is just set.
  • Remove from oven, and allow to cool about 5 minutes.
  • Run a knife around the edge of the cheesecake. Do not remove the springform pan.
  • Cover, and chill overnight.
  • Enjoy!