Black Forest Cheesecake

Name: Black Forest Cheesecake
Prep time: 40 min
Cook time: 1 h 10 min
Total time: 1 h 50 min
Yield: 1 10-inch cake
Ingredients: 1/2 cup semi-sweet chocolate chips; 1/2 cup butter; 1 teaspoon water; 1/2 teaspoon instant coffee granules; 1 cup graham cracker crumbs; 1/3 cup brown sugar, firmly packed; 1 teaspoon cinnamon; 5 (8 ounce) packages cream cheese, softened; 1 1/4 cups sugar, granulated; 5 large eggs; 1 teaspoon vanilla extract; 1/2 cup semisweet chocolate morsel; 1 teaspoon water; 1 teaspoon instant coffee granules; 1 (16 ounce) jar maraschino cherries, divided, juice reserved; 2 teaspoons cornstarch; cherry juice, reserved from maraschinos; 3 tablespoons semisweet chocolate morsels

Submitted by Charlotte J

"Four recipes by Amy Walrod were featured in one of our farm newspapers last month. Amy lives just north of us. The photos of her recipes looked so good, that I had to post them here so I can try them later. She gives very good directions, so don't let the number of steps scare you away."

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Ready In:: 1hr 50mins
Ingredients:: 18
Yields:: 1 10-inch cake

ingredients

Crust
¹⁄₂ cup semi-sweet chocolate chips
¹⁄₂ cup butter
1 teaspoon water
¹⁄₂ teaspoon instant coffee granules
1 cup graham cracker crumbs
¹⁄₃ cup brown sugar, firmly packed
1 teaspoon cinnamon
Filling
5 (8 ounce) packages cream cheese, softened
1 ¹⁄₄ cups sugar, granulated
5 large eggs
1 teaspoon vanilla extract
¹⁄₂ cup semisweet chocolate morsel
1 teaspoon water
1 teaspoon instant coffee granules
1 (16 ounce) jar maraschino cherries, divided, juice reserved
Topping
2 teaspoons cornstarch
cherry juice, reserved from maraschinos
3 tablespoons semisweet chocolate morsels

directions

Preheat oven to 500 degrees.
Set a roasting pan half full of water on the lower rack.
Grease a 10-inch spring-form pan.
For Crust:
Melt chocolate morsels and butter in medium, uncovered, microwave-safe bowl on high for 1 minute.
Morsels may retain some of their shape.
If necessary, microwave at additional 10 to 15 second intervals until melted.
Combine water and coffee granules in a very small bowl and stir to dissolve.
Add coffee, graham cracker crumbs, brown sugar and cinnamon to chocolate mixture and mix well.
Press in bottom of the spring-form pan and 1 inch up the side of the pan.
For Filling:
Beat cream cheese in a large mixer bowl until light and fluffy.
Add sugar, mix well.
Add eggs, one at a time, beat well after each addition.
Amy says not to over-beat the filling after adding the eggs.
Stir in vanilla extract.
Reserve 1/3 cup batter.
Pour remaining batter into prepared crust.
Melt morsels in uncovered microwave-safe bowl on high power for 1 minute, stir if necessary, microwave at additional 10 to 15 second intervals until melted.
Combine water and coffee granules in a very small bowl and stir to dissolve.
Combine melted chocolate, reserved 1/3 cup cream cheese mixture and coffee.
Stir until smooth using wire whisk.
Spread mixture on top of batter.
Sprinkle with 1/2 cup finely chopped cherries.
Gently swirl with a thin knife.
Place cheesecake on baking sheet.
Bake for 10 minutes.
Reduce temperature to 200 degrees and bake for 1 hour or until knife inserted in center comes out with a creamy coating.
Turn off oven and let cake cool in oven for 1 1/2 hours.
Remove cake from oven.
Cool on wire rack for 30 minutes.
Refrigerate for 2 to 3 hours or overnight.
For topping:
Combine cornstarch and reserved cherry juice in small saucepan.
Cook over medium heat, stirring frequently, until thickened.
Cool completely.
Stir in remaining cherries.
Remove side of spring-form pan.
Cover top of cheesecake with cherry topping.
Place morsels in small, heavy-duty plastic bag.
Microwave on high power for 30 seconds: knead.
Microwave at additional 10 to 15 second intervals, kneading until smooth.
Cut small hole in corner of bag.
Squeeze to drizzle over cherry topping.