Cherry Chocolate Cheesecake

Crust

  • 2 cups chocolate graham crackers (1.5 packs)
  • 3 tablespoons butter, melted

Filling

  • 4 packages (8 oz each) cream cheese, softened
  • 3 eggs
  • 3/4 cup sugar
  • 1/2 teaspoon almond extract
  • 1/2 cup whipping cream
  • 1 can (21 oz) cherry pie filling

Glaze

  • 1/2 cup whipping cream
  • 1 cup semisweet chocolate chips (6 oz)

Instructions

  • Heat oven to 325.
  • Combine crust ingredients in bowl; mix well. Press into ungreased 10" springform pan. Go 1" up sides.
  • In mixer, beat cream cheese until smooth. Add eggs one at a time. Beat in sugar and almond extract next. Lastly, add whipping cream.
  • Spoon half cream cheese mixture into crust. Spoon 1 cup pie filling on top (save remainder for topping). Cover with remaining cream cheese mixture.
  • Bake ~ 1.25 hours or until center is set. Cool on wire rack.
  • Glaze prep - In saucepan, heat whipping cream to boil. Remove from heat and stir in chocolate chips.
  • Line cookie sheet with waxed paper and place cheesecake. Spread glaze. Refrigerate 3 hours.