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Delicious Black Forest Cheesecake Symphony with chocolate and cherries

Black Forest Cheesecake Symphony

A creamy and dense cheesecake with a crunchy chocolate cookie crust, vibrant cherry filling, and a glossy dark chocolate ganache, making it an elegant dessert for any celebration.
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Prep Time 40 minutes
Cook Time 1 hour
Total Time 5 hours
Servings: 12 servings
Course: Celebration, Dessert
Cuisine: American
Calories: 410
Ingredients Method Notes

Ingredients
  

For the crust
  • 2 cups chocolate cookie crumbs Oreos or chocolate wafers. Note: If using Oreos, remove filling for a firmer crust.
  • 1 cup butter, melted For binding the crust.
For the filling
  • 3 packages cream cheese, softened Use full-fat for the best texture.
  • 1 cup granulated sugar To sweeten the filling.
  • 3 large eggs Added one at a time for stability.
  • 1 teaspoon vanilla extract For flavor.
  • 1 cup sour cream Adds creaminess and slight tang.
  • 1 cup cherry pie filling Can substitute with canned cherries in syrup.
  • 1 cup dark chocolate ganache Store-bought or homemade.

Method
 

Preparation
  1. Preheat the oven to 325°F (163°C).
  2. Mix cookie crumbs and melted butter until evenly moistened.
  3. Press the mixture firmly into the bottom of a 9-inch springform pan.
  4. Bake for 10 minutes, then remove and let cool slightly.
Making the filling
  1. In a large bowl, beat the softened cream cheese and sugar until very smooth and no lumps remain. Scrape the sides.
  2. Add eggs one at a time, beating just until combined after each addition to avoid overmixing.
  3. Stir in vanilla and fold in sour cream with a spatula until just blended.
Assembling and baking
  1. Pour half the batter over the cooled crust and spread gently.
  2. Spoon half the cherry pie filling in small dollops over the batter.
  3. Add the remaining batter and finish by dolloping the remaining cherries on top.
  4. Bake for 55–60 minutes until the edges are set and the center is slightly jiggly.
  5. Turn off the oven and leave the cheesecake inside with the door ajar for 1 hour.
Chilling and serving
  1. Chill the cheesecake in the refrigerator for at least 4 hours or overnight.
  2. Just before serving, warm the dark chocolate ganache until pourable and spread over the chilled cake.
  3. Top with fresh cherries before serving.

Notes

For a lighter crust, substitute half the cookie crumbs with graham cracker crumbs. For boozy cherries, stir a tablespoon of kirsch or dark rum into the cherry filling before layering.