Black Forest Cheesecake

🧂 Ingredients

• 2 cups oreo crumbs
• 4 tablespoons butter

  melted
• 1 tablespoon cherry extract
• 24 ounces cream cheese

  softened
• 1½ cups sugar
• 1 teaspoon cherry extract
• 1 cup cherry yogurt
• 6 ounces semi sweet chocolate

  melted and cooled
• 4 large eggs
• 2 teaspoons unflavored gelatin
• 8 teaspoons cold water
• 2 cups heavy cream
• ½ cup confectioners sugar
• 1 teaspoon cherry extract
• 21 ounce cherry pie filling
• 1 ounce semi sweet chocolate

  melted

Instructions

• 1 In a bowl combine the ingredients and mix well.
• 2 Pour into a well-greased 9 inch spring form pan.
• 3 Use the back of a spoon or bottom of a glass to tamp down the crumbs.
• 4 Set aside.
• 5 Melt your chocolate in a double boiler until smooth. Set aside and allow to cool
  while mixing everything else.
• 6 Combine the cream cheese, sugar and cherry extract in a stand mixer and mix
  until well combined.
• 7 Add your yogurt and mix again.
• 8 Now add your cooled chocolate and mix well.
• 9 Add your eggs, one at a time, until well combined and smooth.
• 10 Pour over your crumb crust.
• 11 Tap the pan lightly on the counter a couple of times.
• 12 Place in a preheated 325 degree oven for about 55 to 65 minutes. Check every 5
  minutes after about the 45 minute mark. Every oven is different. The middle
  should be just starting to stop jiggling if you move the pan.
• 13 Remove and stick in the fridge to let it set. Takes about 4 to 6 hours.
• 14 To make stabilized whipped cream you want to add gelatin. It helps make it more
  workable and it holds up better.
• 15 this makes a double batch
• 16 Add your gelatin to a glass bowl. Pour cold water over top. Stir just enough to
  make the powder wet. Now leave it alone for a few minutes.
• 17 Let it stand until it becomes thick.
• 18 Now place the glass bowl over a pot with water over low heat on the stove.
• 19 Stir constantly until the gel dissolves.
• 20 Remove from heat and let cool. But do not let it fully set.
• 21 Once it’s cool your ready to make the whipped cream.
• 22 In a stand mixer combine heavy cream and icing/confectioners sugar. Whip until
  thick.
• 23 Slowly beat in the gelatin.
• 24 Now whip on high until peaks form and cream becomes thick.
• 25 Add your extract and give it a quick whip again.
• 26 Spread cream over top of the cheesecake.
• 27 Let set a bit before next step. About an hour is good.
• 28 Pour the cherry pie filling over top of the whipped cream.
• 29 Place in fridge to allow to set again.
• 30 This is easy to do and can be done one of two ways.
• 31 Method #1- Melt chocolate in a glass bowl in the microwave for about a minute,
  stirring and checking every 15 seconds.
• 32 Method #2- Place chocolate in a glass bowl and set over top a pot with water on
  medium low heat on the stove. Stir until smooth.
• 33 Drizzle chocolate over top of the cake.
• 34 Place in fridge for 30 to 60 minutes.
• 35 Serve with a big old Black Forest Cherry smile!

Nutrition Info