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Black Forest Cheesecake

Ingredients

  • 1 pound frozen unsweetened cherries, thawed
  • 1/4 cup kirsch
  • 1/4 cup Morello cherry syrup or sour cherry syrup
  • 8 1/2 ounces chocolate wafer cookies
  • 6 tablespoons (3/4 stick) well-chilled butter, cut into 1/2-inch pieces
  • 1 1/2 cup whipping cream
  • 12 ounces semisweet chocolate, coarsely chopped
  • 16 ounces cream cheese, room temperature
  • 3/4 cup sugar
  • 4 eggs, room temperature
  • 1 teaspoon vanilla
  • 1 cup whipping cream, well-chilled
  • 2 tablespoons sugar
  • 1 tablespoon kirsch
  • Chocolate curls (optional)

Instructions

Soak undrained cherries and kirsch in small bowl 6 hours. Thoroughly drain cherries in strainer set over medium bowl, shaking occasionally, at least two hours. Reserve liquid. Add enough Morello cherry syrup to cherry liquid to measure 1 cup. Pour 6 tablespoons into heavy 8-inch skillet (reserve remaining liquid for filling). Halve cherries and add to skillet. Boil until syrup is thickened and mixture resembles preserves, about 6 minutes. Generously butter 9-inch springform pan. Finely crush cookies in processor, using on/off turns. Cut in butter until mixture begins to gather together, using on/off turns. Press crumbs into bottom of pan and up sides to 3/4 inch from top; there should be no cracks. Refrigerate crust for at least 30 minutes. Preheat oven to 325 degrees F. Heat 1 1/2 cups cream with chocolate in heavy medium saucepan over low heat until chocolate melts, stirring constantly. Cool 10 minutes. Beat cream cheese with 3/4 cup sugar until smooth. Beat in eggs 1 at a time until just combined. Beat in chocolate mixture, then remaining 10 tablespoons cherry liquid and vanilla. Pour into crust. Bake until outer 2 inches of cake are firm but center still moves slightly, about 1 1/4 hours (top may crack). Cool completely on rack. Top pan with paper towels and cover tightly with foil. Refrigerate 1 to 2 days. Remove foil, paper towels and pan sides from cake. Spread cherry topping over cake. Beat remaining 1 cup cream with 2 tablespoons sugar and kirsch to peaks. Spoon into center of cake. Top with chocolate curls if desired. (Can be prepared 2 hours ahead and refrigerated.) Let stand at room temperature for 15 minutes before serving.

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