GETTING READY

1. Preheat the oven to 350°

2. Crumble the chocolate wafer crumbs and mash them with the softened butter. Mix the crumbs well and then press them firmly into the bottom and sides of a 9-inch spring form pan extending about 1 inch up sides of the pan.

MAKING

3. With electric mixer, whip the cream cheese till light and fluffy while adding sugar to mix well.

4. Add eggs while beating well one at a time to get a uniform mix.

5. Add kirsch and blend well and pour into the prepared tin. Bake for 1 hour.

6. Let the cake cool to room temperature on a wire rack.

7. Melt the chocolate in top of a double boiler while the double pan is on the heat. When the chocolate is melted, add the sour cream and spread over the top of the prepared cake. Chill thoroughly.

SERVING

8. Serve chilled garnished with whipped cream and cherries.