chocolate covered cherry cheesecake

How To Make chocolate covered cherry cheesecake

• 1

  Preheat oven to 325°F
• 2

  In a medium bowl combine the graham cracker crumbs and butter. Press firmly into a 9inch spring form pan and up 1 inch of the sides. Set aside.
• 3

  In a large mixing bowl beat cream cheese until smooth with mixer. Add eggs, one at a time, beating well after each one. Add sugar and almond extract and beat well. Add heavy cream and beat until combined.
• 
  4

  Scoop 3 cups of the cheesecake filling into pan. Now carefully and gently spoon cherry pie filling (one can only) evenly across the cheesecake filling. Now spoon rest of cheesecake filling over cherries gently, making sure to cover the cherries completely.
• 
  5

  Bake in preheated oven for 75 minutes. Gently remove from oven and let cool at room temp for 1 hour.
• 
  6

  Place wax paper on a baking pan that the spring form pan will fit flat on. (I use a round pizza pan) Place cheesecake on this pan. Remove ring. Note: I did not press the crumbs hard enough into the pan so it is falling apart. It will be ok though.
• 7

  In a small sauce pan heat cream to a simmer. Remove from heat. Add chocolate chips (6oz ended up being 1 cup plus 1 tablespoon of mini chocolate chips). Stir until combined and smooth.
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  8

  Pour this over top of cheesecake allowing it to drip down the edges a bit.
• 9

  Refrigerate for at least 3 hours but it is best if left in fridge overnight. To serve you can top each piece with some cherry pie filling if you want.
• 10

  Sometimes I like to have the ganache cover the sides completely. To do this I just double the ganache recipe. This works well when the crust isn't falling apart.
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