Ingredients
- Chocolate Graham Crackers: 1 1/2 cups, finely crushed
- Unsalted Butter: 5 tablespoons, melted
- Cream Cheese: 32 ounces, softened
- Granulated Sugar: 1 cup
- Sour Cream: 1 cup
- Eggs: 4 large
- Vanilla Extract: 1 teaspoon
- Dark Chocolate: 6 ounces, melted and cooled slightly
- Cherry Pie Filling: 1 (21 ounce) can
Instructions
- Step 1: Preheat oven to 350°F (175°C). In a medium bowl, combine crushed chocolate graham crackers and melted butter. Press mixture evenly into the bottom of a 9-inch springform pan. Bake for 8-10 minutes. Let cool completely.
- Step 2: In a large bowl, beat softened cream cheese and granulated sugar until smooth and creamy. Beat in sour cream until well combined. Add eggs one at a time, beating well after each addition. Stir in vanilla extract and melted dark chocolate until fully incorporated and smooth.
- Step 3: Pour half of the cheesecake batter over the cooled crust. Spoon half of the cherry pie filling over the batter, spreading evenly. Pour the remaining cheesecake batter over the cherry layer, then top with the remaining cherry pie filling.
- Step 4: Wrap the bottom of the springform pan tightly with aluminum foil to prevent water from seeping in. Place the pan in a larger roasting pan and add hot water to the roasting pan, coming halfway up the sides of the springform pan (water bath).
- Step 5: Bake for 60-75 minutes, or until the cheesecake is set around the edges but still slightly wobbly in the center. Turn off the oven and let the cheesecake cool in the oven with the door slightly ajar for 1 hour.
- Step 6: Remove the cheesecake from the water bath and let it cool completely at room temperature. Refrigerate for at least 4 hours, or preferably overnight, before serving. Release the sides of the springform pan and serve.
Notes
- For optimal flavor and texture, store tightly covered in the refrigerator for up to 3 days; the flavors meld beautifully over time.
- If you want to slightly soften a slice, let it sit at room temperature for about 15-20 minutes before serving, but don't microwave!
- A dollop of whipped cream and a few fresh cherries elevate this decadent dessert to a truly special treat.
- Gently swirl the cherry pie filling into the batter with a knife instead of spreading it to create a marbled effect.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: American