Rich Dark Chocolate and cherries are always a fantastic combination.
Try this decadent recipe and it will soon be your favorite.
Crust
Filling
Glaze
Heat oven to 170°C. Grease or spray bottom only of 13x23cm pan.In a bowl, beat dry cake mix and butter with electric mixer on low speed until crumbly. Press crumbly mixture in bottom of pan.
In large bowl, beat cream cheese with electric mixer on medium speed until smooth. Add 1 egg at a time, beating well after each addition. Beat in sugar and almond oiluntil smooth. Add 125ml whipping cream; blend well.
Spoon half cream cheese mixture into crust-lined pan, spreading evenly. Carefully spoon 250 grams pie filling evenly over cream cheese layer (reserve remaining pie filling for topping). Spoon remaining cream cheese mixture evenly over pie filling.
Bake 1 hour 5 minutes to 1 hour 15 minutes or until center is set. Cool in pan on wire rack 1 hour.
In 1-liter saucepan, heat 125ml whipping cream to boiling over medium-high heat. Remove from heat. Stir in chocolate chips until melted.
Line cookie sheet with waxed paper. Remove side of pan. Place cheesecake on paper-lined cookie sheet. Spread glaze over cooled cheesecake, allowing some to flow down side. Refrigerate at least 3 hours or overnight. Serve topped with remaining pie filling.
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