Effortless Black Forest Cheesecake (Print Version)

# Ingredients:

→ For the Cookie Crust

01 - ¼ cup melted butter, slightly cooled
02 - 1½ cups crushed chocolate cookies (around 15-18 Oreos without their filling, or use chocolate grahams)

→ For the Creamy Chocolate Filling

03 - 3 blocks (8 oz each) cream cheese, softened
04 - 1 teaspoon pure vanilla extract
05 - 1 cup white sugar
06 - ¼ cup unsweetened cocoa powder, sifted
07 - 3 large eggs, room temperature
08 - 8 oz quality semisweet chocolate, melted and smooth
09 - ½ cup heavy cream

→ For the Layer of Cherries

10 - 1 tablespoon Kirsch (optional, but it adds depth) or 1 teaspoon almond extract
11 - 21 oz can cherry pie filling

→ For the Whipped Topping

12 - 2 tablespoons powdered sugar
13 - 1 cup chilled heavy cream
14 - ½ teaspoon vanilla extract

→ Final Decoration

15 - Fresh cherries with stems, if you have some
16 - Chocolate curls or small shavings (made by scraping a vegetable peeler along a chocolate bar)

# Instructions:

01 - Set your oven to 325°F. Coat a 9-inch springform pan with butter or spray. Wrap the outer bottom and sides with two layers of heavy-duty foil, pressing the foil firmly in place to block any gaps. This keeps water out later.
02 - Blend your chocolate cookie crumbs and melted butter in a medium bowl until well-mixed, with a texture like wet sand. Dump this into the prepared springform pan. Using the back of a cup, press it down flat and even. Let it bake for 10 minutes, giving the crust a slight crunch and depth. Cool it as you prep the filling.
03 - In a big mixing bowl (or with a stand mixer), beat your softened cream cheese until it’s extra creamy and smooth—about 2 minutes. Throw in the sugar and mix until fully dissolved. Next, mix in the cocoa powder, stopping to scrape the bowl’s sides. Add eggs one at a time, blending just long enough until each is fully mixed (but no longer, to keep the batter smooth). Gently stir in melted chocolate, vanilla, and heavy cream to finish the silky batter.
04 - Pour the finished chocolate batter onto the cooled crust and smooth out the top. To eliminate any trapped bubbles, gently tap the pan against the counter. Put your springform pan snugly inside a larger roasting pan. Carefully pour hot water into the roasting pan, letting the water level reach halfway up the springform pan. The added moisture keeps the cheesecake from cracking.
05 - Slide the entire roasting pan setup into your oven, and let the cheesecake bake for 60-70 minutes. The edges should feel set, but the center will jiggle when gently rocked—that’s okay! It’ll firm as it cools. Turn off the oven and crack the door open slightly, then allow the cake to rest in the oven for an hour to gradually cool (helps avoid cracks!).
06 - Take out the cheesecake, peel off the foil, and let it cool on a wire rack. Once totally cool, wrap it well (but don’t touch the surface), and refrigerate for at least 4 hours—overnight works even better for flavor and texture.
07 - Release the sides of your springform pan when ready to serve. In a separate bowl, combine the cherry pie filling with your optional liqueur or almond extract, stirring gently. Spread this on top of the cheesecake, leaving about 1 inch around the edges for whipped cream.
08 - Chill your mixing bowl and beaters in the freezer for a few minutes. Pour the cold heavy cream into your cold bowl. Add the powdered sugar and vanilla, and whip until firm peaks hold their shape. Be careful not to make butter! Use a piping bag for fancy swirls or simply spoon atop the edges of your dessert.
09 - Sprinkle your chocolate curls or shavings over the whipped cream border. If available, dot the top with fresh cherries. For neat slices, warm a knife in hot water, wipe it dry, and slice carefully between every cut. Watch as everyone digs in with delight!

# Notes:

01 - Cheesecake stays tastier by the next day—ideal for making early for celebrations.
02 - For a grown-up version, extra Kirsch (about 1 tablespoon) can be added directly to the batter.
03 - Got no pan large enough for a water bath? Put a dish of hot water on a lower oven rack instead.
04 - Lift your cheesecake onto a serving tray easily by freezing it 30 minutes, loosening the edges with a thin knife, and sliding it off the springform base.

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