Black Forest Cheesecake
|Chocolate wafer crumbs||1 1⁄2 Cup (24 tbs)|
|Butter/Margarine||1⁄4 Cup (4 tbs), melted|
|Cream cheese||8 Ounce, softened (3 Packages)|
|Sugar||1 1⁄2 Cup (24 tbs)|
|Kirsch/Other cherry flavored liqueur||1⁄3 Cup (5.33 tbs)|
|Semisweet chocolate square||4 Ounce|
|Commercial sour cream||1⁄2 Cup (8 tbs)|
|Whipped cream||1 Tablespoon|
|Maraschino cherries||1 Tablespoon (With Stems)|
Combine chocolate wafer crumbs and butter, mixing well; firmly press into bottom and 1 inch up sides of a 9-inch spring-form pan.
Beat cream cheese at low speed of an electric mixer until light and fluffy; gradually add sugar, mixing well.
Add eggs, one at a time, beating well after each addition.
Stir in kirsch, and mix until blended.
Pour into prepared pan.
Bake at 350° for 1 hour.
Cool to room temperature on a wire rack.
Place chocolate in top of a double boiler; bring water to a boil.
Reduce heat to low; cook until chocolate melts.
Stir in sour cream.
Spread chocolate mixture evenly over top.
Garnish with whipped cream and cherries.