Ingredients
- Chocolate cookie crumbs: 1 1/2 cups
- Unsalted butter, melted: 6 tablespoons
- Cream cheese, softened: 32 ounces
- Granulated sugar: 1 1/4 cups
- Eggs: 4 large
- Sour cream: 1 cup
- Vanilla extract: 1 teaspoon
- Canned cherry pie filling: 1 (21 ounce) can
Instructions
- Step 1: Preheat oven to 350°F (175°C). Combine chocolate cookie crumbs and melted butter in a bowl. Press the mixture into the bottom of a 9-inch springform pan to form the crust. Bake for 8 minutes.
- Step 2: In a large bowl, beat cream cheese and sugar until smooth and creamy. Beat in the eggs one at a time, then stir in the sour cream and vanilla extract.
- Step 3: Pour half of the cream cheese mixture over the baked crust. Spread the cherry pie filling evenly over the cream cheese layer. Carefully pour the remaining cream cheese mixture over the cherries.
- Step 4: Bake for 55-65 minutes, or until the edges are set and the center is slightly jiggly. Turn off the oven and let the cheesecake cool inside for 1 hour with the door slightly ajar.
- Step 5: Remove the cheesecake from the oven and let it cool completely at room temperature. Then, cover and refrigerate for at least 4 hours, or preferably overnight, before serving.
Notes
- To prevent a soggy crust, blind bake it for an extra 5 minutes before adding the cheesecake filling.
- Store leftover slices in an airtight container in the refrigerator for up to 3 days.
- Serve each slice with a dollop of fresh whipped cream and a few chocolate shavings for an elegant presentation.
- For the best flavor and texture, allow the cheesecake to sit at room temperature for 15-20 minutes before serving.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: American