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26 hours
Prep: 30 minutes
Cook: 60 minutes
1783 calories per serving view nutrition facts
1 cake
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| 8 1/2 | ounces | chocolate wafers | crush fine |
| 1/2 | cup | butter | melted |
| 12 | ounces | chocolate chips (semi-sweet) | |
| 1 1/2 | cups | heavy whipping cream | |
| 16 | ounces | cream cheese | softened |
| 1/4 | cup | sugar | |
| 4 | large | eggs | |
| 3/4 | cup | liqueur | cherry, flavor |
| 1 | teaspoon | vanilla extract | |
| 1 | pound | cherry pie filling | |
| 1/2 | cup | heavy whipping cream | whipped , optional |
In large bowl, combine chocolate wafer crumbs and butter.
Pat firmly into 9-inch springform pan, covering bottom and 2 1/2 inches up sides.
Chill.
Preheat oven to 325 F.
Combine over hot (not boiling) water, chocolate chips and heavy cream .
Stir until morsels are melted and mixture is smooth.
Set aside.
In large bowl, combine cream cheese and sugar, beating until creamy.
Add eggs, one at a time, beating well after each addition.
Add chocolate mixture, cherry liqueur, and vanilla, mix until blended.
Pour into prepared crust.
Bake at 325 F. for 60 minutes.
Turn oven off.
Let stand in oven with door ajar 1 hour.
Remove, cool completely.
Chill 24 hours.
Spread cherry pie filling over top of cheesecake leaving 1-inch from the edge uncovered.
Decorate edge with whipped cream, if desired.
| % Daily Value* | |
| Total Fat 133.0g | 205% |
| Saturated Fat 80.0g | 400% |
| Trans Fat 0.0g | |
| Cholesterol 546mg | 182% |
| Sodium 811mg | 34% |
| Total Carbohydrate 128.0g | 43% |
| Dietary Fiber 7.0g | 29% |
| Sugars 67.0g | |
| Protein 24.0g | 47% |
| Vitamin A | 87% | Vitamin C | 8% | |
| Calcium | 24% | Iron | 35% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
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