Ingredients
🍪 1 1/2 cups chocolate cookie crumbs
🧈 1/4 cup melted butter
🧀 24 oz cream cheese, softened
🍚 1 cup granulated sugar
🥚 3 large eggs
🥛 1/2 cup sour cream
🍫 1/4 cup cocoa powder
🌿 1 tsp vanilla extract
🌰 1/2 tsp almond extract
🌾 1/4 cup all-purpose flour
🍒 1 can (21 oz) cherry pie filling
🍦 Whipped cream (for garnish)
🍫 Chocolate shavings (for garnish)
Instructions
1. Begin by preheating your oven to 325°F (163°C). Grease a 9-inch springform pan and line its bottom with parchment paper.
2. In a medium bowl, combine the chocolate cookie crumbs with melted butter until the mixture is well blended. Firmly press this mixture into the pan’s bottom to form the crust.
3. In a large bowl, beat the softened cream cheese and sugar together until the mixture is smooth and creamy. Add the eggs one at a time, mixing thoroughly after each addition.
4. Blend in the sour cream, cocoa powder, vanilla extract, almond extract, and flour until everything is evenly incorporated.
5. Pour the cream cheese filling over the prepared crust and spread it out evenly.
6. Bake the cheesecake for 55 to 65 minutes, or until the center is nearly set. Turn off the oven and allow the cheesecake to cool inside with the oven door slightly open for about an hour.
7. Remove the cheesecake from the oven, then run a knife along the edges to loosen it from the pan. Let it cool completely at room temperature before refrigerating for at least 4 hours or overnight.
8. Just before serving, spread the cherry pie filling evenly across the top of the cheesecake. Garnish with whipped cream and sprinkle with chocolate shavings.
Prep Time: 20 minutes | Cooking Time: 65 minutes | Total Time: 5 hours (including cooling) | Calories: 450 kcal per serving | Servings: 12