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Yields:
8 - 10 serving(s)
Prep Time:
50 mins
Total Time:
3 hrs 45 mins
A chocolate cookie crust, a creamy center, and a generous helping of sugary cherries on top: This cheesecake is too good to be true!
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Ingredients
For the crust:
- 24
chocolate wafer cookies
- 3 Tbsp.
sugar
- 1/2
stick salted butter, melted
For the filling:
- 12 oz.
cream cheese, softened
- 3/4 cup
sugar
- 1 tsp.
vanilla extract
- 2
large eggs
- 1/4 cup
sour cream
For the topping:
- 2 cups
fresh Bing or other sweet cherries, pitted and halved (about 12 ounces)
- 1/3 cup
sugar
- 1/2 cup
plus 1 tablespoon water
- 4 tsp.
cornstarch
- 1 Tbsp.
fresh lemon juice
Directions
- Step 1For the crust: Preheat the oven to 350 ̊. Pulse the cookies and sugar in a food processor until the mixture is very finely ground. Add the melted butter and pulse until combined. Press the mixture into the bottom and up the sides of a 9-inch pie plate. Bake until set and dry, about 15 minutes. Let cool while you make the filling.
- Step 2For the filling: Beat the cream cheese, sugar and vanilla in a medium bowl with an electric mixer until smooth. Add the eggs, one at a time, beating after each addition. Add the sour cream and beat again. Pour the filling into the crust, smooth the top and bake until the center just barely jiggles, about 25 minutes. Turn off the oven and let the pan sit in the oven for 15 minutes with the door ajar. Remove and let cool completely.
- Step 3For the topping: Combine the cherries, sugar and 1/2 cup water in a saucepan. Bring to a boil over medium-high heat, partially cover and cook, stirring frequently, until the cherries are tender, about 5 minutes.
- Step 4In a small bowl, combine the cornstarch, lemon juice and 1 tablespoon water until smooth. Add to the cherries, return to a boil and cook, stirring, until thickened, about 1 more minute. Transfer to a bowl and let cool to room temperature, about 30 minutes.
- Step 5Mound the cherries in the center of the cheesecake. Refrigerate until set, at least 2 hours or overnight.
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