-
1
Position a rack in the center of the oven and preheat the oven to 375F.
-
2
In a bowl, stir together the chocolate wafer crumbs brown sugar.
-
3
Mix in the melted butter until the crumbs are evenly moist.
-
4
Place the mixture to a 9-inch spring form pan and press evenly onto the bottom and about 2 inches up the sides of the pan.
-
5
Bake the crust 10 minutes.
-
6
Let the pan cool on a rack.
-
7
Lower the oven temperature to 300F.
-
8
In a stand mixer fitted with the paddle attachment, beat the cream cheese, melted dark chocolate, flour, and a pinch of salt on medium speed, scraping down the sides of the bowl and the paddle frequently, until very smooth and fluffy, about 5-7 minutes.
-
9
Making sure the cheese has no lumps.
-
10
Add granulated sugar and continue beating until well blended and smooth.
-
11
Add the Kirsch or dark rum and vanilla, and beat until blended, about 30 seconds.
-
12
Add the eggs one at a time, beating just until blended.
-
13
(Dont over beat once the eggs have been added or the cheesecake will puff too much and crack as it cools.)
-
14
Pour the filling into the cooled crust and smooth the top.
-
15
Bake at 300F until the center jiggles when nudged, 55 to 65 minutes.
-
16
The cake will be slightly puffed around the edges, and the center will still look moist.
-
17
Set on a rack and cool completely.
-
18
Cover and refrigerate until well chilled, at least 8 hours and up to 3 days.
-
19
The cake can also be well wrapped and frozen at this point for up to 1 month.
-
20
Unclasp and remove the side of the spring form pan and run a long, thin metal spatula under the bottom crust of the cheesecake.
-
21
Carefully slide the cake onto a flat serving plate.
-
22
Pour the cherry topping on the cheesecake and spread evenly.
-
23
Garnish with whipped cream, top with maraschinos and sprinkle with almond slices, and chocolate shavings if desired and serve immediately.
-
24
To cut, run a thin knife under hot water, wipe it dry, and cut the cake into slices, heating and wiping the knife clean after every slice.
