Black Forest Chocolate Cheesecake (Print Version)

# Ingredients:

→ Cherry Filling & Topping

01 - 5 1/4 cups dark sweet cherries, fresh or frozen
02 - 1/2 cup granulated sugar
03 - 3 1/2 tablespoons kirsch, or substitute water/orange juice
04 - 2 1/2 tablespoons corn starch
05 - 2 1/2 tablespoons water
06 - 1 1/4 teaspoons almond extract

→ Crust

07 - 35 whole Oreo cookies
08 - 1/4 cup salted butter, melted

→ Cheesecake Batter

09 - 32 ounces full-fat cream cheese, softened to room temperature
10 - 1 2/3 cups granulated sugar (350 grams)
11 - 4 large eggs, at room temperature
12 - 3/4 cup full-fat sour cream, at room temperature (180 grams)
13 - 2 teaspoons vanilla extract
14 - 8 ounces semi-sweet chocolate, melted
15 - 1 cup cocoa powder (95 grams)

→ Whipped Cream

16 - 3/4 cup heavy cream
17 - 1/3 cup powdered sugar (38 grams)
18 - 2 teaspoons vanilla extract

→ Decorating

19 - Fresh cherries for garnish
20 - 1 small semi-sweet chocolate bar for shavings

# Instructions:

01 - Combine water and cornstarch in a small bowl until fully dissolved. Rinse, pit, and halve the cherries (no need for halving tart cherries). Add cherries, sugar, and kirsch to a saucepan. Cook over medium heat for 10-15 minutes, stirring occasionally, until cherries release their juices. Stir the settled cornstarch into the cherry mixture and cook for 30 seconds to 1 minute until thickened. Stir in almond extract. Cool completely in the fridge before use.
02 - Store fully prepared compote in an airtight container in the fridge for up to 2 days.
03 - Preheat the oven to 350°F (177°C). Spray a 9-inch springform pan with nonstick spray. Mix crust ingredients and press them into the pan, up the sides slightly. Bake for 10 minutes. Leave the oven on at 350°F. Prepare a large pot of water to boil and have a roasting pan ready for the water bath.
04 - In a large bowl, beat cream cheese until smooth. Mix in granulated sugar until combined, scraping the bowl as needed. Add eggs one at a time, mixing gently after each addition. Mix in vanilla and sour cream until just combined. Finally, incorporate melted chocolate and cocoa powder while avoiding overmixing.
05 - Spread half the cheesecake batter over the crust. Add 40% of the chilled cherry compote evenly on top. Layer the remaining batter over the cherries, spreading it evenly. Reserve leftover batter for mini cheesecakes.
06 - Use leftover batter to fill cupcake liners with an Oreo base. Bake at 350°F for 19-22 minutes without a water bath.
07 - Wrap the cheesecake pan base in foil. Place inside a larger cake pan for extra waterproofing, then set in the roasting pan. Fill the roasting pan with boiling water to create a water bath for even baking.
08 - Bake for 1 hour 30 minutes to 1 hour 45 minutes. The center will wobble lightly and edges will set. Turn off the oven, crack the door open, and cool the cheesecake in the oven for 1 hour.
09 - Remove from the oven and wire rack. Cool to room temperature for 1-2 hours, then cover and refrigerate for at least 6 hours or up to 1 day before serving.
10 - Whip all ingredients in a bowl at high speed until stiff peaks form.
11 - Top the chilled cheesecake with the remaining cherry compote and whipped cream. Garnish with chocolate shavings and fresh cherries. Slice and serve. Store leftovers in an airtight container in the fridge for 3-4 days.

# Notes:

01 - Ensure all cold ingredients, including cream cheese and sour cream, are at room temperature before mixing to avoid lumps.

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