Directions: |
Directions:1. Preheat your oven to 325°F. This ensures a nice and even bake for your cheesecake.
2. In a mixing bowl, combine the crushed chocolate cookies and melted butter. Stir until the mixture resembles wet sand. Press this mixture firmly into the bottom of a springform pan, creating an even crust.
3. In a large mixing bowl, beat the softened cream cheese until smooth. Gradually add in the sugar and vanilla extract, mixing well until completely combined.
4. Add the eggs, one at a time, to the cream cheese mixture. Make sure to blend well after each addition, ensuring a creamy consistency.
5. Fold in sour cream and cocoa powder gently until just combined to maintain the fluffiness of the batter.
6. Pour the creamy filling over the prepared cookie crust in the springform pan. Smooth out the top with a spatula to make it even.
7. Bake the cheesecake in the preheated oven for 55-60 minutes. You’ll know it’s ready when the center is set but slightly wobbly—it will firm up as it cools.
8. Once baked, turn off the oven and crack the oven door to let the cheesecake cool gradually for about an hour. This helps prevent cracks in the surface.
9. After it has cooled completely, refrigerate the cheesecake for at least 4 hours or overnight for the best texture.
10. Once chilled, top your cheesecake with cherry pie filling, spreading it out evenly. For a finishing touch, garnish with whipped cream and chocolate shavings. |
