Ingredients:

  • 1 ½ cups (150g) chocolate wafer crumbs (like Oreos, filling removed)
  • 5 tablespoons (70g) unsalted butter, melted
  • 2 tablespoons (25g) granulated sugar
  • 1 pound (450g) fresh or frozen pitted cherries, halved (if frozen, thaw and drain well)
  • ¼ cup (60ml) Kirsch liqueur (cherry brandy)
  • 2 tablespoons (25g) granulated sugar
  • 32 ounces (900g) cream cheese, full-fat, softened to room temperature
  • 1 ½ cups (300g) granulated sugar
  • ½ cup (120ml) sour cream
  • 2 teaspoons vanilla extract
  • 1 teaspoon almond extract
  • 4 large eggs, room temperature
  • 6 ounces (170g) semi-sweet chocolate, finely chopped
  • ½ cup (120ml) heavy cream
  • 1 ½ cups (360ml) heavy cream, cold
  • ¼ cup (30g) powdered sugar
  • ½ teaspoon vanilla extract
  • Chocolate shavings, for garnish

Instructions:

  1. Prepare the Chocolate Cookie Crust: Combine the cookie crumbs, melted butter, and sugar. Press firmly into the bottom of the springform pan.
  2. Bake the Crust: Bake the crust in a preheated oven until set. Let it cool completely.
  3. Macerate the Cherries: Combine the cherries, Kirsch, and sugar in a bowl. Let sit at room temperature, stirring occasionally, for at least 1 hour. Drain the cherries, reserving the Kirsch-infused liquid.
  4. Make the Cheesecake Filling: Beat the softened cream cheese until smooth. Gradually add the sugar and beat until light and fluffy. Mix in the sour cream, vanilla extract, and almond extract. Beat in the eggs one at a time, mixing until just combined (do not overmix!). Stir in the drained cherries.
  5. Assemble and Bake the Cheesecake: Pour the cheesecake filling over the cooled crust. Wrap the bottom of the springform pan tightly with aluminum foil to prevent water from seeping in.
  6. Prepare the Water Bath: Place the wrapped springform pan inside a larger roasting pan. Pour hot water into the roasting pan until it reaches halfway up the sides of the springform pan.
  7. Bake the Cheesecake: Bake in a preheated oven until the edges are set but the center still has a slight wobble.
  8. Cool and Chill: Turn off the oven and prop the oven door slightly ajar. Let the cheesecake cool in the oven for 1 hour. Remove the cheesecake from the water bath and let it cool completely at room temperature. Then, cover and chill in the refrigerator for at least 4 hours, or preferably overnight.
  9. Make the Chocolate Ganache: Place the chopped chocolate in a heatproof bowl. Heat the heavy cream in a saucepan over medium heat until it just comes to a simmer. Pour the hot cream over the chocolate and let it sit for a minute to soften the chocolate. Whisk until smooth and glossy.
  10. Assemble and Decorate: Pour the chocolate ganache over the chilled cheesecake. Spread evenly. Pipe whipped cream rosettes around the edge of the cheesecake (optional). Sprinkle with chocolate shavings.
  11. Serve: Slice and serve chilled.