The Quick Recipes Quick and easy recipes
Related Articles
Ingredients
- 2 cups chocolate cookie crumbs (or use Oreo’s premade)
- 3 tablespoons butter, melted
- 4 packages (8 oz each) cream cheese, softened
- 3 eggs
- 3/4 cup sugar
- 1/2 teaspoon almond extract
- 1/2 cup whipping cream
- 1 can (21 oz) cherry pie filling (reserve 1/4 for topping)
- 1/2 cup whipping cream
- 1 cup semisweet chocolate chips (6 oz)
- 1/4 reserved cherry pie filling for topping garnish
Instructions
- Heat oven to 325°F. In medium bowl, combine crust ingredients; mix well. Press in bottom and 1 inch up sides of ungreased 10-inch springform pan.
- In large bowl, beat cream cheese with electric mixer on medium speed until smooth. Add 1 egg at a time, beating well after each addition. Beat in sugar and almond extract until smooth. Add 1/2 cup whipping cream; blend well.
- Spoon 3 1/2 cups cream cheese mixture into crust-lined pan, spreading evenly. Carefully spoon 1 cup pie filling evenly over cream cheese layer (reserve remaining pie filling for topping). Spoon remaining cream cheese mixture evenly over pie filling.
- Bake 1 hour 5 minutes to 1 hour 15 minutes or until center is set. Cool in pan on wire rack 1 hour.
- In 1-quart saucepan, heat 1/2 cup whipping cream to boiling over medium-high heat. Remove from heat. Stir in chocolate chips until melted.
- Line cookie sheet with waxed paper. Remove side of pan. Place cheesecake on paper-lined cookie sheet. Spread glaze over cooled cheesecake, allowing some to flow down side. Refrigerate at least 3 hours or overnight. Serve topped with remaining pie filling.
