Black Forest Cheesecake Delight

Ingredients
For the crust:

1 1/2 cups crushed chocolate cookies (Oreos without cream or other dry cookies)

1/4 cup melted butter

For the cheesecake filling:

3 packages cream cheese (about 675 g), softened

1 cup sugar

1 tsp vanilla extract

3 large eggs

1/2 cup sour cream (or heavy cream)

1/4 cup unsweetened cocoa powder

For the final topping:

1 can cherry pie filling (or well-drained amarena or morello cherries in syrup)

Whipped cream (homemade or spray)

Dark chocolate shavings or grated chocolate

  Instructions

1. Prepare the crust

Preheat your oven to 160°C (325°F).

Mix the crushed cookies with the melted butter.

Line the bottom of an 8-9 inch (20-23 cm) springform pan, pressing firmly.

Chill while you prepare the filling.

2. Prepare the Cheesecake Filling

In a large bowl, beat the softened cream cheese with the sugar and vanilla extract until smooth.

Beat in the eggs one at a time, mixing well after each addition.

Next, add the sour cream and cocoa powder. Mix until well blended.

3. Bake the Cheesecake

Pour the filling over the crust.

Bake for 55 to 60 minutes. The center should be set but slightly wobbly to the touch, and the edges should be puffed.

Turn off the oven, crack the door, and let the cheesecake cool gently inside the oven (to avoid cracks).

Once lukewarm, refrigerate for at least 4 hours, ideally overnight.

4. Add the Topping

Spread a generous layer of cherry topping over the cooled cake.

Add whipped cream rosettes all around and sprinkle with dark chocolate shavings for a classic Black Forest effect.

Tips & Tricks

Guaranteed smooth texture: Remove the cream cheese 30 minutes before serving to soften it.

Even richer crust: Use a mix of dark and milk chocolate biscuits.

Homemade cherries? You can make a quick compote with sour cherries, sugar, and a little cornstarch.