Directions
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Preheat your oven to 325°F (160°C). Grease a 9-inch springform pan to ensure easy removal after baking. In a bowl, combine the chocolate graham cracker crumbs, sugar, and melted butter. Mix until well combined. Press the mixture firmly into the bottom of the springform pan, ensuring to slightly push it up the sides. Bake for 8-10 minutes, then let cool completely.
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In a large mixing bowl, beat the softened cream cheese until smooth and creamy. Take your time to incorporate air into the cream cheese for that tremendous lightness in texture. Gradually add the sugar, mixing until well combined. Afterward, pour in the vanilla extract. Now, add the eggs one at a time, beating just until combined after each addition to avoid overmixing. Finally, mix in the sour cream and heavy cream until the mixture is smooth and free of lumps.
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Pour the luscious cheesecake filling into the cooled crust and smooth the top with a spatula. Bake for 55-60 minutes, or until the center is set but still slightly jiggly—a sign of that fantastic creamy texture to come. After baking, turn off the oven and crack the door ajar. This method allows the cheesecake to cool gradually in the oven, which prevents cracking. Once the cheesecake has cooled for about an hour, remove it from the oven and allow it to cool completely at room temperature. Then, refrigerate for at least 4 hours or, for the best flavor, overnight.
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Once your cheesecake is beautifully chilled, spread the cherry pie filling evenly on top. This adds a gorgeous color and flavor that complements the creamy filling. Garnish with whipped cream and generously sprinkle dark chocolate shavings on top for that finishing touch. Slice, serve, and enjoy every tremendous bite!
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