Black forest cheesecake 2

 
                         BLACK FOREST CHEESECAKE 2
 
 Recipe By     : 
 Serving Size  : 1    Preparation Time :0:00
 Categories    : Cakes                            Desserts
 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
                         (Cherry Topping):
    1       lb           Frozen unsweetened
                         - cherries, thawed
      1/4   c            Kirsch
      1/4   c            (about) Morello cherry
                         -syrup or sour cherry syrup
                         (Chocolate Crust):
    8 1/2   oz           Chocolate wafer cookies
    6       tb           (3/4 stick) well-chilled
                         -Butter, cut into 1/2-inch
                         -pieces
                         (Chocolate Filling):
    1 1/2   c            Whipping cream
   12       oz           Semisweet chocolate,
                         -coarsely chopped
   16       oz           Cream cheese, at
                         -room temperature
      3/4   c            Sugar
    4                    Eggs, room temperature
    1       t            Vanilla
                         (Garnish):
    1       c            Whipping cream, well-chilled
    2       tb           Sugar
    1       tb           Kirsch
                         Chocolate curls (optional)
 
   Soak undrained cherries and kirsch in small bowl 6
   hours. Thoroughly drain cherries in strainer set over
   medium bowl, shaking occasionally, at least two hours.
   Reserve liquid. Add enough Morello cherry syrup to
   cherry liquid to measure 1 cup. Pour 6 tablespoons
   into heavy 8-inch skillet (reserve remaining liquid
   for filling). Halve cherries and add to skillet. Boil
   until syrup is thickened and mixture resembles
   preserves, about 6 minutes. (Can be prepared 2 days
   ahead. Chill.)
   
   Generously butter 9-inch springform pan. Finely crush
   cookies in processor, using on/off turns. Cut in
   butter until mixture begins to gather together, using
   on/off turns. Press crumbs into bottom of pan and up
   sides to 3/4 inch from top; there should be no cracks.
   Refrigerate crust for at least 30 minutes.
   
   Preheat oven to 325 degrees F. Heat 1 1/2 cups cream
   with chocolate in heavy medium saucepan over low heat
   until chocolate melts, stirring constantly. Cool 10
   minutes.
   
   Beat cream cheese with 3/4 cup sugar until smooth.
   Beat in eggs 1 at a time until just combined. Beat in
   chocolate mixture, then remaining 10 tablespoons
   cherry liquid and vanilla. Pour into crust. Bake until
   outer 2 inches of cake are firm but center still moves
   slightly, about 1 1/4 hours (top may crack). Cool
   completely on rack. Top pan with paper towels and
   cover tightly with foil. Refrigerate 1 to 2 days.
   
   Remove foil, paper towels and pan sides from cake.
   Spread cherry topping over cake. Beat remaining 1 cup
   cream with 2 tablespoons sugar and kirsch to peaks.
   Spoon into center of cake. Top with chocolate curls if
   desired. (Can be prepared 2 hours ahead and
   refrigerated.) Let stand at room temperature for 15
   minutes before serving.
   
   Edited to MM format by: Lois Flack, CYBEREALM BBS,
   Watertown, NY
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