Black Forest Cheesecake

1/2 cup Nestle Toll House Semi-Sweet Chocolate Morsels
1/2 cup (1 stick) butter
1 teaspoon water
1/2 teaspoon Instant Coffee Granules
1 cup graham cracker crumbs
1/3 cup firmly packed brown sugar
1 teaspoon ground cinnamon

Filling:
5 pkgs. (8 oz. each) cream cheese
1 1/4 cups granulated sugar
5 large eggs
1 teaspoon vanilla extract
1/2 cup Semi-Sweet Chocolate Morsels
1 teaspoon water
1 teaspoon Instant Coffee Granules
1 jar (16 oz.) maraschino cherries, divided, juice reserved

Topping:
2 teaspoons cornstarch
Reserved juice from cherries
3 tablespoons Semi-Sweet Chocolate Morsels


Preheat oven to 500 F. Set roasting pan half full of water on lower
rack of oven. Grease 10-inch springform pan.
For crust: melt morsels and butter in medium, uncovered microwave-safe
bowl on HIGH (100%) power for 1 minute; stir. Morsels may retain some
of their shape. If necessary, microwave at additional 10 to 15
second intervals until melted. Combine water and Nescafe in very small
bowl; stir to dissolve. Add coffee, graham cracker crumbs, brown sugar
and cinnamon to chocolate mixture; mix well. Press on bottom and 1 inch
upside of prepared pan.

For filling: Beat cream cheese in large mixer bowl until light and
fluffy. Add sugar; mix well. Add eggs, one at a time, beating well
after each addition. Stir in vanilla extract. Reserve 1/3 cup batter.
Pour 2/3 of remaining batter into prepared crust. Melt morsels in
uncovered smallmicrowave-safe bowl on HIGH (100%) power 1 minute; stir.
If necessary, microwave at additional 10 to 15 second intervals until
melted. Combine water and Nescafe in very small bowl; stir to dissolve.
Combine melted chocolate, reserved 1/3 cup cream cheese mixture and
coffee. Stir until smooth using wire whisk. Spread mixture on top of
batter. Sprinkle with 1/2 cup finely chopped cherries. Gently swirl with
a thin knife. Top with remaining batter. Place cheesecake on baking
sheet. Bake for 10 minutes. Reduce temperature to 200 F.; bake for 1
hour or until knife inserted in the center comes out with a creamy
coating. Turn off oven and let cake cool in oven for 1 1/2 hours.
Remove cake from oven. Cool on wire rack for 30 minutes. Refrigerate
for 2 to 3 hours or overnight.
For topping: Combine cornstarch and reserved cherry juice in small
saucepan. Cook over medium heat, stirring frequently, until thickened.
Cool completely. Stir in remaining cherries.

Remove side of springform pan. Cover top of cheesecake with cherry
topping. Place morsels in small, heavy-duty plastic bag. Microwave on
HIGH (100%) power for 30 seconds; knead. Microwave at additional 10 to
15 second intervals, kneading until smooth. Cut small hole in corner of
bag. Squeeze to drizzle over cherry topping.

www.verybestbaking.com

--
Rec.food.recipes is moderated by Patricia Hill at .
Only recipes and recipe requests are accepted for posting.
Please allow several days for your submission to appear.
Archives: http://www.cdkitchen.com/rfr/ http://recipes.alastra.com/