Ingredients:
- °2 cups chocolate cookie crumbs (or use the premade Oreo)
- °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 whipped cream
- °1 can (21 oz) cherry pie filling (reserve 1/4 for filling)
- °1/2 cup whipped cream
- °1 cup semi-sweet chocolate chips (6 oz)
- °1/4 cherry pie filling reserved for garnish
Instructions
Heat oven to 325°F. In a medium bowl, combine crust ingredients; mix well. Press bottom and 1 inch up sides of ungreased 10-inch springform pan.
In a bowl, beat cream cheese with an electric mixer on speed to smooth. Adding 1 egg at a time, beating well after every addition. Stir in sugar and almond extract until smooth. Adding 1/2 cup whip cream; mix well.
Pour 3 1/2 cups cream cheese mixture into crust-lined pan, spreading evenly. Gently spoon 1 cup pie filling evenly over cream cheese layer (reserve remaining pie filling for garnish). Spoon the 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 a wire rack for 1 hour. In a 1-quart saucepan, heat 1/2 cup whipping cream to a boil over medium-high heat. Remove from fire. Stir in chocolate chips until melted.
Line a cookie sheet with waxed paper. Remove the side of the mold. Place cheesecake on a paper-lined cookie sheet. Spread frosting over cooled cheesecake, letting some drip down the side. Refrigerate for at least 3 hours or overnight. Serve topped with remaining pie filling. Enjoy!
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