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Preheat oven to 325°F (165°C). Grease a 9-inch springform pan.
In a medium bowl, combine chocolate cookie crumbs and melted butter. Press the mixture into the bottom of the prepared pan to form the crust.
In a large mixing bowl, beat the cream cheese until smooth. Add granulated sugar and vanilla extract, and beat until well combined.
Add eggs, one at a time, beating well after each addition.
Stir in sour cream, heavy cream, and melted chocolate chips until smooth and well combined.
Fold in chopped cherries and pecans.
Pour the filling over the crust in the springform pan.
Bake in the preheated oven for 55-60 minutes, or until the center is set. Turn off the oven and let the cheesecake cool in the oven with the door slightly open for about 1 hour.
Remove from the oven and refrigerate for at least 4 hours or overnight.
Before serving, top the cheesecake with chocolate ganache and garnish with maraschino cherries.
Prep Time: 20 minutes | Cooking Time: 60 minutes | Total Time: 5 hours 20 minutes (including chilling time)
Kcal: 450 kcal per slice | Servings: 12 slices
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