-
1
Preheat oven to 500 degrees.
-
2
Set a roasting pan half full of water on the lower rack.
-
3
Grease a 10-inch spring-form pan.
-
4
For Crust:.
-
5
Melt chocolate morsels and butter in medium, uncovered, microwave-safe bowl on high for 1 minute.
-
6
Morsels may retain some of their shape.
-
7
If necessary, microwave at additional 10 to 15 second intervals until melted.
-
8
Combine water and coffee granules in a very small bowl and stir to dissolve.
-
9
Add coffee, graham cracker crumbs, brown sugar and cinnamon to chocolate mixture and mix well.
-
10
Press in bottom of the spring-form pan and 1 inch up the side of the pan.
-
11
For Filling:.
-
12
Beat cream cheese in a large mixer bowl until light and fluffy.
-
13
Add sugar, mix well.
-
14
Add eggs, one at a time, beat well after each addition.
-
15
Amy says not to over-beat the filling after adding the eggs.
-
16
Stir in vanilla extract.
-
17
Reserve 1/3 cup batter.
-
18
Pour remaining batter into prepared crust.
-
19
Melt morsels in uncovered microwave-safe bowl on high power for 1 minute, stir if necessary, microwave at additional 10 to 15 second intervals until melted.
-
20
Combine water and coffee granules in a very small bowl and stir to dissolve.
-
21
Combine melted chocolate, reserved 1/3 cup cream cheese mixture and coffee.
-
22
Stir until smooth using wire whisk.
-
23
Spread mixture on top of batter.
-
24
Sprinkle with 1/2 cup finely chopped cherries.
-
25
Gently swirl with a thin knife.
-
26
Place cheesecake on baking sheet.
-
27
Bake for 10 minutes.
-
28
Reduce temperature to 200 degrees and bake for 1 hour or until knife inserted in center comes out with a creamy coating.
-
29
Turn off oven and let cake cool in oven for 1 1/2 hours.
-
30
Remove cake from oven.
-
31
Cool on wire rack for 30 minutes.
-
32
Refrigerate for 2 to 3 hours or overnight.
-
33
For topping:.
-
34
Combine cornstarch and reserved cherry juice in small saucepan.
-
35
Cook over medium heat, stirring frequently, until thickened.
-
36
Cool completely.
-
37
Stir in remaining cherries.
-
38
Remove side of spring-form pan.
-
39
Cover top of cheesecake with cherry topping.
-
40
Place morsels in small, heavy-duty plastic bag.
-
41
Microwave on high power for 30 seconds: knead.
-
42
Microwave at additional 10 to 15 second intervals, kneading until smooth.
-
43
Cut small hole in corner of bag.
-
44
Squeeze to drizzle over cherry topping.
