ADVERTISEMENT
Preheat the Oven: Set your oven to 325°F (163°C) to get ready for the crust baking.
Make the Crust: In a medium bowl, combine the chocolate cookie crumbs with the melted butter. Stir until the mixture resembles wet sand.
Form the Base: Press the crumb mixture evenly into the bottom of a springform pan using the back of a measuring cup to create a smooth, compact crust.
Bake: Bake the crust for 10 minutes. Once done, set it aside to cool completely.
Prepare the Cheesecake Filling: In a large mixing bowl, beat the softened cream cheese until smooth and creamy. Gradually mix in the powdered sugar and cocoa powder, ensuring there are no lumps.
Add Flavor and Lightness: Stir in the vanilla extract, then gently fold in the heavy whipping cream until the filling becomes light and fluffy.
Layer the Cheesecake: Pour half of the cheesecake filling over the cooled crust and smooth it into an even layer. Add half of the cherry pie filling over this.
Repeat: Spread the remaining cheesecake filling on top, smoothing it again, then finish with the rest of the cherry pie filling for a stunning look.
Chill to Set: Refrigerate the cheesecake for at least 4 hours, or better yet, overnight. This chilling step is crucial for the cheesecake to firm up perfectly.
Serve and Enjoy: Carefully remove the sides of the springform pan. Slice and serve this irresistible dessert to experience the full chocolate-cherry bliss!
Serving and Storage Tips:
ADVERTISEMENT
