Decadent Black Forest Cheesecake made with a chocolate cookie crust, rich chocolate cheesecake filling, and a sweet cherry topping. This chocolate cherry cheesecake is perfect for holidays, celebrations, and chocolate lovers.
Preheat oven to 325°F (163°C).
Wrap the outside of a 9-inch springform pan with two layers of heavy-duty foil.
Combine cookie crumbs, sugar, and melted butter.
Press firmly into the bottom of the pan.
Bake for 10 minutes, then cool slightly.
Beat cream cheese on low speed until smooth.
Add sugar, cornstarch, and cocoa powder; mix gently.
Blend in melted chocolate and vanilla.
Mix in sour cream and heavy cream.
Add eggs one at a time, mixing just until incorporated.
Pour filling over crust and smooth the top.
Place pan in a roasting pan and add hot water halfway up the sides.
Bake for 75 minutes, until edges are set and center slightly jiggles.
Turn oven off, crack door open, and let cheesecake cool inside oven for 1 hour.
Remove, cool completely at room temperature, then refrigerate at least 4 hours or overnight.
In a saucepan, combine cherries, sugar, and lemon juice over medium heat.
Cook until cherries release juices.
Stir in cornstarch slurry and simmer until thick and glossy.
Cool completely.
Spoon cherry topping over chilled cheesecake.
Garnish with chocolate shavings and whipped cream if desired.
Slice and serve chilled.
Toppings
Dark chocolate curls
Kirsch-soaked cherries (optional, adult version)
Vanilla whipped cream
Beverages
Espresso or cappuccino
Red wine (Pinot Noir or Merlot)
Cherry liqueur or chocolate stout
12 servings