Sometimes you just gotta say Chocolate. Double Chocolate. Chocolate Cherry Cheesecake with Double Chocolate Crust. Say that five times fast.
It's not that fast to make either, but oh goodness is it worth it. The creaminess, the chewy buttery chocolatey crust, the cherry bursts: it's a stony dessert for a special occasion.
16 Sativa Double Chocolate Mini Cookies
1/4 cup melted butter
24 oz cream cheese
12 oz chocolate chips
1 cup cane sugar
1 can sweet cherries
Crumble cookies with a fork until the consistency of ground coffee. Add melted butter and mix. Form to the bottom of the spring form pan. Cover and cool in the fridge.
Melt chocolate chips and blend with cream cheese and sugar. Add eggs and beat some more. Pour cream cheese chocolate mixture into spring form pan.
Bring cherries to a boil and reduce to simmer for 30 minutes until liquid is a syrup texture. Add cherries to cream cheese cheese mixture and bake cheesecake for 30 minutes in oven. IMPORTANT! You have to put the spring form pan inside of a larger baking dish with an inch of water inside as small amounts of liquid will drip through the spring form pan. This is known as the water bath baking technique and it will bake the cheesecake evenly to avoid cracking.
Once the outer inches of the cheesecake are firm and the center wobbles, remove from oven and allow to cool before covering and cooling for 24 hours. Remove from fridge and use a butter knife to separate cheesecake from the spring form and undo the spring and remove the form.
When you take a bite of this decadent treat, the rich buttery cookie crust makes it worth every bit of effort.