Blackbottom Cherry Cheesecake

Prep Time: 20 mins  | Cook Time: 45 mins | Course: Dessert | Yield: 8 

Cheery marinated cherries and a layer of chocolate ganache are at the bottom of this delicious blackbottom cheesecake. I used hazelnut cookies with a chocolate filling as the crust crumbs, chocolate sandwich cookies or graham crackers would be great as well. Kirsch is a cherry flavored liqueur and while very flavorful, it is optional.  

Crust:

2 10-oz boxes hazelnut sandwich cookies (trader joes) or favorite cookies | grahams

5 oz butter, melted

Cherry Layer:

1 ½ cups cherries, thawed if using frozen

¼ cup sugar

3 Tbsp Kirsch or cherry liqueur, optional

 Ganache Layer:

½ cup heavy cream

5 oz bittersweet chocolate chips

1 Tbsp Kirsch or cherry liqueur, optional 

Filling:

2 8-oz pkgs cream cheese, at room temperature

¾ cup sugar

1 Tbsp cornstarch

3 eggs

1 tsp vanilla

2 Tbsp Kirsch or cherry liqueur, optional 

1 lemon, juiced

¼ tsp salt

3 cups sour cream 

Preheat oven to 350*. Wrap a 10” springform pan tightly with three overlapping layers of foil (to make the pan water tight). Mix cookies/crackers, and butter in a food processor until the crumb mixture is fine. If not using a food processor, roll cookies/crackers in a gallon ziplock bag to fine crumbs using a rolling pin; stir crumbs with melted butter in a mixing bowl. Press mixture into foil wrapped springform pan and using a flat bottomed cup press the mixture up the sides of the pan. 

Mix cherries in a small mixing bowl along with the sugar and kirsch.

Using a quart size microwave safe measurer or mixing bowl, microwave the cream for one minute, stir in the chocolate until smooth and then the kirsch. 

With a slotted spoon, place a layer of cherries (about ⅔) over the crumbs, reserving about ⅓ of the cherries and all juices for a topping. Pour a layer of the ganache on top of the cherries. 

Beat cream cheese, sugar and cornstarch together in a mixer until smooth. Add in eggs, vanilla, kirsch, lemon juice and salt, beat until well incorporated. Remove bowl from stand and whisk in the sour cream by hand scraping the bottom of the bowl before pouring the filling over the chocolate and cherry layer. Place springform pan into a 12” pan (or larger) and add water to come halfway up the sides of the springform pan. Bake for 45 minutes. Turn off the oven without opening the door and allow the cheesecake to rest in the oven for one hour. Remove from the oven and let come to room temperature (about an hour). The cheesecake will still be a bit wobbly in the center. Chill cheesecake in the refrigerator a couple of hours or overnight. Unmold by running a thin knife between the cheesecake and edge of the pan when ready to serve. Release and remove the metal side, cut servings with a warm knife to keep slices neat (you may need to clean and rewarm the knife under hot water between slices. Once plated, spoon a few cherries and some of the marinade on top.