Black Forest Cheesecake
15 minutes plus refrigerating
Makes 16 servings
- 18 whole Honey Maid Honey Grahams, finely crushed
- 1 cup plus 3 tablespoons sugar, divided
- 1/2 cup (1 stick) butter or margarine, melted
- 1 can (21 ounces) cherry pie filling
- 5 packages (8 ounces each) Philadelphia Cream Cheese, softened
- 3 tablespoons flour
- 1 tablespoon vanilla
- 1 package (8 squares) semi-sweet baking chocolate, melted, slightly cooled
- 1 cup sour cream
- 3 eggs
- 1 cup thawed prepared whipped topping
- PREHEAT oven to 325°F. Line 13 x 9-inch baking pan with foil, with ends of foil extending over sides of pan. Mix graham crumbs, 3 tablespoons sugar and butter; press firmly onto bottom of pan. Bake 10 minutes.
- MEANWHILE, reserve 3/4 cup of the cherry pie filling; set aside. Beat cream cheese, remaining 1 cup sugar, flour and vanilla with electric mixer on medium speed until well blended. Add melted chocolate and sour cream; mix well. Add eggs, 1 at a time, mixing on low speed after each addition just until blended. Pour half of the cream cheese batter over crust; top with the remaining cherry pie filling. Cover with remaining cream cheese batter.
- BAKE 45 to 50 minutes or until center is almost set. Cool completely on wire rack. Refrigerate 4 hours or overnight. Top with the reserved pie filling and the whipped topping just before serving. Remove cheesecake from pan using foil handles. Cut into 16 pieces to serve.
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