This chocolate pie is deep and dark with chocolate and coffee. Topped with cherries that have been cooked in amaretto, the combination of flavors is heavenly. This is a holiday favorite around our house.
1In a large bowl, combine cookie crumbs and melted butter. Press into a 10" deep pie plate. Bake at 350 degrees for 15 minutes.
2In a mixing bowl, beat cream cheese until smooth. Add sugar and instant coffee. Continue mixing until smooth. In a microwave safe bowl, melt chocolate with 2 TBSP whipping cream in 30 second intervals. Add melted chocolate to cream cheese mixture and beat until smooth and completely incorporated. Fold in Cool Whip.
Spoon filling into prepared crust and chill in refrigerator while cherries cook.
3In a small saucepan, combine cherries, sugar, cornstarch, and Amaretto. Bring to a boil stirring occasionally. Cook until thick. Remove from heat and chill to thicken.
When chilled, spoon cherries (NOT sauce) onto center of pie. Return to the refrigerator to chill.
4In a large mixing bowl, beat whipping cream and powdered sugar until stiff. Pipe large rosettes around edge of pie between crust and cherries.