CHECK OUT THIS CHERRY CHOCOLATE CHEESECAKE RECIPE

For topping: 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.)



For crust: 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.



For filling: 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.

CRYSTAL