Categories: Cheesecake, Dessert

Ingredients

• CRUST:
• • 2 cups chocolate cookie crumbs
• • 3 Tablespoons butter, melted
• FILLING:
• • 4 pkgs. (8 oz.) 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
• GLAZE:
• • 1/2 cup whipping cream
• • 1 cup semisweet chocolate chips

Directions

1. Preheat oven to 325ºF.

2. In medium bowl combine crust ingredients; mix well. Press in bottom and 1 inch up sides of ungreased 10-inch spring form pan.

3. 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 ½ cup whipping cream; blend well.

4. Spoon 3 ½ 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).

5. Bake 1 hour 5 minutes to 1 hour 15 minutes or until center is set. Cool in pan on cooling rack, 1 hour.

6. In 1-quart saucepan, heat ½ cup whipping cream to boiling over medium-high heat. Remove from heat; stir in chocolate chips until melted.

7. 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.

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