Ingredients:

  • 1 ½ cups (150g) chocolate cookie crumbs (like Oreos, filling removed)
  • 5 tablespoons (70g) unsalted butter, melted
  • 2 tablespoons (25g) granulated sugar
  • 1 pound (450g) fresh or frozen pitted cherries, halved
  • ⅓ cup (65g) granulated sugar
  • 2 tablespoons cornstarch
  • ¼ cup (60ml) Kirsch (cherry liqueur)
  • 32 ounces (900g) cream cheese, softened
  • 1 ½ cups (300g) granulated sugar
  • 4 large eggs, at room temperature
  • ½ cup (120ml) sour cream, at room temperature
  • 1 teaspoon vanilla extract
  • 2 ounces (57g) bittersweet chocolate, melted and cooled
  • 2 tablespoons all-purpose flour
  • 1 ½ cups (360ml) heavy cream, chilled
  • ¼ cup (30g) powdered sugar
  • 1 teaspoon vanilla extract
  • Additional cherries, for garnish
  • Chocolate shavings, for garnish (optional)

Instructions:

  1. Prepare the Crust: Combine cookie crumbs, melted butter, and sugar. Press firmly into the bottom of the springform pan. Bake briefly to set.
  2. Make the Cherry Filling: Combine cherries, sugar, cornstarch, and Kirsch (if using) in a saucepan. Cook until thickened and glossy. Let cool slightly.
  3. Prepare the Cheesecake Filling: Beat cream cheese and sugar until smooth. Add eggs one at a time, then sour cream and vanilla. Divide the batter, incorporate melted chocolate in one part and add flour in the other part. Swirl the cheesecake filling to create marbling. Gently swirl in half of the cherry filling into the plain batter.
  4. Assemble and Bake: Pour the cheesecake batter over the prepared crust. Dollop the remaining cherry mixture on top and gently swirl it into the cheesecake.
  5. Bake in a Water Bath: Wrap the springform pan tightly in foil. Place it in a roasting pan and fill the pan with hot water halfway up the sides of the springform pan. Bake at a low temperature until the cheesecake is set but still slightly jiggly in the center.
  6. Cool and Chill: Turn off the oven, crack the door slightly, and let the cheesecake cool in the oven for an hour. Then, remove from the water bath and chill in the refrigerator for at least 6 hours, or preferably overnight.
  7. Make the Whipped Cream: Beat heavy cream, powdered sugar, and vanilla extract until stiff peaks form.
  8. Garnish and Serve: Run a thin knife around the edge of the cheesecake to loosen it from the pan. Top with whipped cream, cherries, and chocolate shavings (if desired). Slice and serve.