Desserts

Cherry-Glazed Black Bottom Cheesecake

Cherry-Glazed Black Bottom Cheesecake recipe

photo by:kraft

Very good. I used chocolate wafer cookies instead of the oreos, but next time I would use the oreos or more butter because the crust was a little too crumbly. Cheesecake ...read more

posted by

cassandra1974

on 12/26/2011

time

prep:

20 min

total:

6 hr 25 min

servings

total:

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

1-1/2

cups sugar, divided

tsp. vanilla

eggs

1-1/2

pkg. (4 oz. each) BAKER'S Semi-Sweet Chocolate (6 oz.), broken into pieces, melted, cooled slightly

tsp. cornstarch

1/2

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.