CHERRY-GLAZED BLACK BOTTOM CHEESECAKE

Cherry-Glazed Black Bottom Cheesecake image

Here's the cheesecake version of the classic German dessert, Black Forest cake-made with chocolate and cherries on a chocolatey cookie-crumb crust.

Provided by My Food and Family

Categories Dairy

Time 6h25m

Yield Makes 16 servings.

Number Of Ingredients 11

Ingredients

18 vanilla creme-filled chocolate sandwich cookies, finely crushed (about 1-1/2 cups)
2 Tbsp. butter, melted
4 pkg. (8 oz. each) PHILADELPHIA Cream Cheese, softened
1-1/2 cups sugar, divided
1 tsp. vanilla
4 eggs
1-1/2 pkg. (4 oz. each) BAKER'S Semi-Sweet Chocolate (6 oz.), broken into pieces, melted, cooled slightly
2 tsp. cornstarch
1/2 cup water
2 cups pitted frozen sweet cherries
1 tsp. ground Mexican cinnamon (canela)

Steps:

Heat oven to 325ºF.
Mix cookie crumbs and butter; press onto bottom of 9-inch springform pan.
Beat cream cheese, 1 cup sugar and vanilla in large bowl with mixer until well blended. Add eggs, 1 at a time, beating on low speed after each just until blended. Reserve 3 cups batter. Add melted chocolate to remaining batter; mix well. Pour over crust. Carefully spoon reserved batter over chocolate batter.
Bake 1 hour 5 min. or until center is almost set. Run knife around rim of pan to loosen cake; cool before removing rim. Refrigerate 4 hours.
Meanwhile, mix cornstarch and water in medium saucepan. Stir in remaining sugar. Add cherries; stir. Bring to boil on medium-high heat, stirring constantly; cook and stir on medium heat 2 min. or until sugar is dissolved and sauce is thickened. Stir in cinnamon. Cool completely. Refrigerate until ready to spoon over cheesecake just before serving.

Nutrition Facts : Calories 440, Fat 27 g, SaturatedFat 16 g, TransFat 1 g, Cholesterol 135 mg, Sodium 310 mg, Carbohydrate 0 g, Fiber 2 g, Sugar 0 g, Protein 7 g