Black Forest Chocolate Cheesecake

I usually make plain or white chocolate cheesecakes but this past weekend I decided to do a chocolate one. A decadent, delightful, delicious, Black Forest Cheesecake that turned out to be one of my prettiest yet! Calling all chocolate lovers! I dare you to try this one! 

Black Forest Chocolate Cheesecake

Crust:
2 – 2-1/2 Cups Chocolate Cookie Crumbs?
1/2 cup (1 Stick) Butter melted
2 tablespoons Sugar

Mix the ingredients and then press them into the bottom and up the sides of a 9 inch spring form pan. Try to make an even thickness crust on all sides with your hands. Bake the crust for 15 minutes at 350 degrees and then let cool. Lower the oven to 325 degrees to bake the cheesecake.

• 10 ounces bittersweet chocolate, chopped
• 3/4 cup milk
• 3 (8 oz.) packages cream cheese, softened
• 1 1/4 cups Sugar
• 1/4 cup cocoa powder
• 2 teaspoons vanilla extract
• 4 eggs

1. Preheat oven to 350°F.1
2. In a large bowl, mix chocolate cookie crumbs, butter, and sugar together. Press into bottom of a 9-inch springform pan.2
3. Bake crust for five minutes until set. Set aside to cool while making cheesecake.3
4. Prepare cheesecake: In a medium microwave-safe bowl, combine milk and chocolate and heat in microwave 20-30 seconds at a time, stirring each time, whisk until mixture is completely smooth. Set aside.4
5. In a large bowl, mix cream cheese, sugar, cocoa powder, and vanilla using an electric mixer until smooth, scraping sides of bowl as needed.5
6. Add eggs, one at a time, mixing on low speed after each addition until just mixed. Don’t overmix.6
7. Mix in melted chocolate until combined. Pour cheesecake batter over crust and spread evenly.7
8. Bake for 50-60 minutes or until center is almost set. The center will still jiggle while edges will be set.8
9. Turn oven off and crack oven door to allow cheesecake to cool slowly for 10 minutes, then remove cheesecake and carefully run a sharp knife around rim of pan to loosen cake.
10. Allow cheesecake to cool at room temperature for at least an hour, then cover and refrigerate for six hours or overnight.

Top cheesecake with cherry pie filling in center and then pipe whipped cream all around the outside. Top with shaved chocolate curls. Keep refrigerated until ready to serve. Cut with a sharp knife, and wipe off the knife with a moist/hot washcloth between cuts. 

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