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Black Forest Cheesecake


  • 1 1/2 c chocolate wafer crumbs
  • 1 package cream cheese (250 g), softened
  • 1/4 c melted margarine
  • 1/3 c granulated sugar
  • 2 pouches Knox unflavoured gelatine
  • 1 c dairy sour cream
  • 3/4 c cold water
  • 1 container whipping cream (250 mL)
  • 1 can cherry pie filling (19 oz)
  • 1/4 c almond liqueur (such as Amaretto, divided)
  • chocolate curls


In a small bowl, combine wafer crumbs and margarine. Press into bottom of a 9-inch springform pan. In a small saucepan, add gelatine to water. Stir over low heat until gelatine is completely dissolved. Add 1/4 c of the gelatine mixture to the cherry pie filling and stir in 2 t of liqueur. Pour cherry mixture over the crust; refrigerate until set, about 30 mins. Meanwhile, whip the whipping cream and set aside. In a large bowl, beat the cream cheese and sugar until light & fluffy; then stir in the sour cream. Add remaining gelatine mixture and remaining liqueur. Fold in whipped cream and spread mixture over cherry base. Refrigerate until set, about 3 - 4 hours or overnight. Remove side of pan and garnish with chocolate curls if desired.

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