Black Forest Cheesecake

Impress guests with a new take on the Black Forest Cake.

Makes 1 (9-inch) cake 
Prep Time 20 to 30 minutes, plus chilling time 
Baking Time 1 1/2 hours, plus resting time


For the Crust:

24 chocolate sandwich cookies (filling included; we used Oreo cookies)
1 tablespoon sugar
1/4 cup unsalted butter, melted

For the Chocolate Cheesecake Filling:

280 grams good-quality bittersweet chocolate, chopped finely
4 (8-ounce) packs cream cheese, at room temperature
1 cup plus 6 tablespoons sugar
5 medium eggs

For the Whipped Cream Cheese Icing:
1/3 cup cream cheese, softened
3 tablespoons sugar
1 teaspoon vanilla extract
1 cup whipping cream 
1/2 (595-gram) can cherry topping

1. Preheat oven to 325°F. Grease a 9-inch springform pan with butter; set aside.
2. Make the crust: Crush cookies until fi ne in a food processor. (You can also place the cookies in a zip-top bag and crush them with a rolling pin.) Combine crushed cookies, sugar, and butter in a bowl. Stir until well combined. Press onto the bottom of the prepared springform pan. Bake for 10 minutes; set aside and let cool.
3. Make the filling: Place chocolate in a heatproof bowl. Place bowl over a pot of simmering water, making sure the water does not touch the bottom of the bowl. Melt chocolate completely, stirring occasionally. Let cool slightly.In the bowl of an electric mixer fitted with the paddle attachment, cream together cream cheese and sugar until light. Add eggs one at a time, beating well after each addition. Pour in melted chocolate; beat until combined.
4. Pour filling into prepared crust; bake for 11/2 hours or until sides are cooked but center still jiggles when tapped. Remove cheesecake from the oven. Run a knife around the pan to loosen the edges.
5. Return cheesecake to oven. Turn o¡ heat and leave the oven door ajar. Leave in the oven for 2 to 4 hours. Remove cheesecake from oven; chill for at least 4 hours before decorating.
6. Un-mold cheesecake from pan and transfer to a plate or cake board; wrap with at least 3 layers of plastic wrap, then wrap completely with aluminum foil. Freeze for up to 1 month.
7. Let cheesecake thaw overnight in the refrigerator.
8. Make the whipped cream cheese icing: In the bowl of an electric mixer fitted with the paddle attachment, cream together cream cheese and sugar until light. Add vanilla and slowly pour in whipping cream. Continue beating until stiff peaks form.
9. Spread cherry topping over cheesecake, leaving a 1/2-inch border along the edges. Pipe cream cheese icing on the border. Chill before serving. Refrigerate for up to 5 days in an airtight container.

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