Ingredients
- 2 cups (200 g) chocolate cookie crumbs (e.g., Oreos without cream)
- 6 tbsp (85 g) unsalted butter, melted
- Pinch of salt
- 24 oz (680 g) cream cheese, softened
- 1 cup (200 g) granulated sugar
- 3 large eggs, room temperature
- 1 cup (240 ml) sour cream
- 1 tsp vanilla extract
- 6 oz (170 g) dark chocolate, melted and slightly cooled
- 2 tbsp unsweetened cocoa powder
- 2 cups (300 g) pitted cherries (fresh or frozen)
- 1/3 cup (70 g) sugar
- 1 tbsp lemon juice
- 1 tbsp cornstarch mixed with 2 tbsp water
- 1–2 tbsp kirsch (optional)
Instructions
- Preheat oven to 325°F (165°C) and line a 9-inch springform pan with parchment paper.
- Mix chocolate cookie crumbs, melted butter, and salt. Press into the pan and bake for 8–10 minutes. Let cool slightly.
- In a large bowl, beat cream cheese until smooth, then mix in sugar until creamy.
- Add eggs one at a time, mixing gently after each.
- Stir in sour cream and vanilla, then fold in melted chocolate and cocoa powder.
- Pour the filling over the crust and smooth the top.
- Bake for 55–65 minutes until the edges are set but the center is slightly jiggly.
- Turn off oven, crack the door, and let cheesecake rest inside for 1 hour.
- Chill the cheesecake in the fridge for at least 4 hours or overnight.
- For the topping, simmer cherries, sugar, and lemon juice until juicy. Add cornstarch slurry and cook until thickened. Stir in kirsch if using. Cool completely.
- Spoon cherry topping over the chilled cheesecake before serving.
Notes
- Mix batter gently to avoid cracks; cool the cheesecake slowly for best results.
- Add a layer of ganache under the cherry topping for extra richness.
- Swirl cherry compote into the filling for a marbled look.
- Use a water bath for an extra-smooth cheesecake texture if desired.
- Prep Time: 25 minutes
- Cook Time: 55–65 minutes
- Category: Dessert
- Method: Baking
- Cuisine: European
- Diet: Vegetarian
Nutrition
- Serving Size: 1 slice
- Calories: 450
- Sugar: 28g
- Sodium: 220mg
- Fat: 30g
- Saturated Fat: 17g
- Unsaturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 2g
- Protein: 7g
- Cholesterol: 110mg
