Categories: Cheesecake, Dessert

Ingredients

• 1/2 cup butter
• 4 (1 ounce) unsweetened chocolate squares
• 2 1/4 cups sugar, divided
• 5 large eggs, divided
• 1/4 cup milk
• 2 teaspoons vanilla extract, divided
• 1 cup all-purpose flour
• 1/2 teaspoon salt
• 3 (8 ounce) packages cream cheese, softened
• 1/2 cup sour cream
• 2 (1 ounce) semi-sweet chocolate baking squares, melted
• 1 cup canned cherry pie filling
• Toppings:
• canned cherry pie filling
• sweetened whipped cream
• Hershey's chocolate kiss (milk chocolate)

Directions

1. Melt the butter and unsweetened chocolate squares in a 3-quart saucepan over low heat, stirring constantly.
2. Remove from heat and let cool 5 minutes.
3. Stir in 1 ½ cups sugar.
4. Add 2 eggs, one at a time, blending well after each addition.
5. Add in milk and 1 teaspoon vanilla.
6. Add in flour and salt, stirring until well blended.
7. Spread mixture evenly into a lightly greased 9-inch springform pan.
8. Bake at 325° for 25 minutes.
9. Remove from oven and cool in pan on a wire rack; lower oven temperature to 300°.
10. Beat cream cheese and remaining ¾ cup sugar at medium speed using an electric mixer; beat until smooth.
11. Add in remaining 1 teaspoon vanilla, beating just until blended.
12. Add remaining 3 eggs, one at a time, beating at low speed just until blended after each addition.
13. Add in sour cream and melted semisweet chocolate, beating just until blended.
14. Spoon cherry pie filling evenly over the prepared crust.
15. Pour chocolate cheesecake mixture over cherry pie filling.
16. Bake at 300° for 1 hour and 10 minutes or until edges of cheesecake are set (center of cheesecake will not appear set).
17. Turn oven off; let cheesecake stand in oven 15 minutes.
18. Remove cheesecake from oven; gently run a knife around the edge of cheesecake to loosen sides.
19. Cool completely on a wire rack.
20. Cover and chill 8 hours; release and remove sides of pan; serve with desired toppings.

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