Ingredients:
- 1 ½ cups (150g) chocolate wafer crumbs (like Oreo crumbs, without the filling)
- 5 tablespoons (70g) unsalted butter, melted
- 2 tablespoons (25g) granulated sugar
- Pinch of salt
- 32 ounces (900g) cream cheese, softened to room temperature
- 1 ½ cups (300g) granulated sugar
- 3 large eggs, room temperature
- ½ cup (120ml) sour cream, room temperature
- 2 tablespoons all-purpose flour
- 1 teaspoon vanilla extract
- 1 tablespoon Kirsch (cherry brandy) optional
- 1 (14 ounce/400g) can pitted cherries, drained (reserve ¼ cup juice) OR 2 cups fresh or frozen (thawed) pitted cherries
- ¼ cup (50g) granulated sugar
- 1 tablespoon cornstarch
- 1 tablespoon Kirsch (cherry brandy) optional
- 1 tablespoon lemon juice
Instructions:
- Make the Chocolate Crumb Crust: Combine crumbs, melted butter, sugar, and salt. Press firmly into the bottom of the springform pan. Chill for at least 30 minutes.
- Prepare the Cheesecake Filling: Beat cream cheese and sugar until smooth. Add eggs one at a time, mixing well after each addition. Stir in sour cream, flour, vanilla extract, and Kirsch (if using). Do not overmix.
- Bake the Cheesecake: Pour the filling over the chilled crust. Bake at 325°F (160°C) for 60-75 minutes, or until the edges are set and the center is just slightly jiggly.
- Cool the Cheesecake: Turn off the oven and crack the door open slightly. Let the cheesecake cool in the oven for 1 hour. Then, remove from the oven and let cool completely at room temperature.
- Make the Cherry Topping: In a saucepan, combine cherries, sugar, cornstarch, reserved cherry juice (or water if using fresh cherries), Kirsch (if using), and lemon juice. Cook over medium heat, stirring constantly, until the sauce thickens and the cherries are heated through.
- Assemble and Chill: Spread the cherry topping evenly over the cooled cheesecake. Cover and refrigerate for at least 2 hours, or preferably overnight, before serving.
- Serve: Remove the cheesecake from the springform pan. Slice and serve cold.