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Cherry-Glazed Black Bottom Cheesecake

Cherry-Glazed Black Bottom Cheesecake recipe
photo by:kraft
Here's the cheesecake version of the classic German dessert, Black Forest cake—made with chocolate and cherries on a chocolatey cookie-crumb crust.
20 min
6 hr 25 min
16 servings
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What You Need

 OREO Cookies, finely crushed (about 1-1/2 cups)
Tbsp.  butter, melted
pkg.   (8 oz. each) PHILADELPHIA Cream Cheese, softened
cups  sugar, divided
tsp.  vanilla
pkg.  (4 oz. each) BAKER'S Semi-Sweet Chocolate (6 oz.), broken into pieces, melted, cooled slightly
tsp.  cornstarch
cup  water
cups  pitted frozen cherries
tsp.  Mexican cinnamon (canela)

Make It

HEAT oven to 325ºF.

MIX cookie crumbs and butter; press onto bottom of 9-inch springform pan.

BEAT cream cheese, 1 cup sugar and vanilla in large bowl with mixer until well blended. Add eggs, 1 at a time, beating on low speed after each just until blended. Reserve 3 cups batter. Add melted chocolate to remaining batter; mix well. Pour over crust. Carefully spoon reserved batter over chocolate batter.

BAKE 1 hour 5 min. or until center is almost set. Run knife around rim of pan to loosen cake; cool before removing rim. Refrigerate 4 hours.

MEANWHILE, mix cornstarch and water in medium saucepan. Stir in remaining sugar. Add cherries; stir. Bring to boil on medium-high heat, stirring constantly; cook and stir on medium heat 2 min. or until sugar is dissolved and sauce is thickened. Stir in cinnamon. Cool completely. Refrigerate until ready to spoon over cheesecake just before serving.

Kraft Kitchens Tips

Size Wise
Sweets can be part of a balanced diet but remember to keep tabs on portions.
Make Ahead
Cheesecake and cherry topping can be refrigerated overnight. Spoon cherry topping over cheesecake just before serving.
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