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1
To prepare the cherry topping, place 2 cups cherries in a blender or food processor, and process until smooth.
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2
Combine the pureed cherries, 1/4 cup sugar, lemon juice, and cornstarch in a small saucepan. Bring to a boil, and cook 1 minute, stirring constantly. Pour cherry topping into a bowl; cover and chill.
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3
Preheat oven to 350u00b0F.
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4
To prepare the crust, combine the crumbs, 1/4 cup sugar, butter, and egg white in a bowl; toss with a fork until well-blended.
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5
Press crumb mixture into the bottom of a 10-inch springform pan coated with cooking spray. Bake at 350u00b0F for 10 minutes; cool on a wire rack. Reduce oven temperature to 300u00b0F.
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6
To prepare the filling, combine sour cream, milk, and cheeses in a large bowl. Beat at medium speed of a mixer until well-blended. Add 1 1/4 cups sugar, cocoa, vanilla, and eggs; beat well. Stir in mini chips.
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7
Pour cheese mixture into prepared pan. Bake at 300u00b0F for 50 minutes or until almost set (center will not be firm, but will set up as it chills).
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8
Turn oven off; cool cheesecake in closed oven 40 minutes. Remove from oven; cool on a wire rack.
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9
Spread cherry topping over cheesecake. Top with cherry halves. Cover and chill 8 hours.
