Ingredients
Cheesecake Filling
24 oz (680 g) cream cheese, softened
½ cup (100 g) granulated sugar
3 large eggs
1 tsp vanilla extract
½ cup (120 ml) sour cream (or Greek yogurt)
½ cup (85 g) semisweet chocolate, melted and slightly cooled
Chocolate Crust
1½ cups crushed chocolate cookies (like Oreos without the cream)
5 tbsp melted butter
Cherry Topping
1 can (about 21 oz / 600 g) cherry pie filling or
2 cups fresh/frozen cherries + ¼ cup sugar + 1 tbsp cornstarch + 2 tbsp water (cooked until thick)
👩🍳 Instructions
1. Make the crust
Preheat oven to 325°F (160°C).
Mix crushed chocolate cookies with melted butter.
Press into the bottom of a 9-inch (23 cm) springform pan.
Bake for 10 minutes, then let cool.
2. Make the cheesecake
Beat softened cream cheese and sugar until smooth.
Add eggs one at a time, mixing gently.
Add vanilla and sour cream.
Pour in the melted chocolate and mix until combined.
Pour the filling over the crust.
3. Bake
Bake at 325°F (160°C) for 55–65 minutes, until the center is slightly jiggly.
Turn off the oven, crack the door, and let the cheesecake rest for 1 hour to prevent cracking.
4. Cool & Top
Chill the cheesecake for at least 4 hours, ideally overnight.
Spoon cherry topping over the cheesecake.
Add chocolate shavings if you want it extra fancy.