°2 cups chocolate treat pieces (or utilize the premade Oreo)

°3 tablespoons margarine, liquefied

°4 bundles (8 oz each) cream cheddar, relaxed

°3 eggs

°3/4 cup sugar

°1/2 teaspoon almond extricate

°1/2 cup whipped cream

°1 can (21 oz) cherry pie filling (save 1/4 for filling)

°1/2 cup whipped cream

°1 cup semi-sweet chocolate chips (6 oz)

°1/4 cherry pie filling held for embellish


Heat stove to 325°F. In a medium bowl, consolidate covering fixings; blend well. Press base and 1 inch up sides of ungreased 10-inch springform container.

In a bowl, beat cream cheddar with an electric blender on speed to smooth. Adding 1 egg at a time, beating well after each option. Mix in sugar and almond separate until smooth. Adding 1/2 cup whip cream; blend well.

Pour 3 1/2 cups cream cheddar combination into outside lined skillet, spreading uniformly. Tenderly spoon 1 cup pie filling equally over cream cheddar layer (hold remaining pie filling for embellishing). Spoon remaining cream cheddar combination uniformly over pie filling.

Heat 1 hour 5 minutes to 1 hour 15 minutes or until focus is set. Cool in dish on a wire rack for 60 minutes. In a 1-quart pot, heat 1/2 cup whipping cream to a bubble over medium-high hotness. Eliminate fire. Mix in chocolate chips until dissolved.

Line a treat sheet with waxed paper. Eliminate the side of the form. Put cheesecake on a paper-lined treat sheet. Spread icing over cooled cheesecake, letting some dribble down the side. Refrigerate no less than 3 hours or short-term. Serve finished off with residual pie filling. Appreciate!

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