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1
For Crust: Preheat oven to 350 degrees.
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Lightly butter a 9 inch springform pan.
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Pour graham cracker crumbs into bottom of pan. Drizzle with melted butter and press to form a thin crust.
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Bake for 10 minutes, then remove from oven.
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Reduce oven temperature to 325 degrees.
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For Filling: Melt chocolate in a double boiler until smooth. Remove from heat, and bring to room temperature. Consistency should be pourable.
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Meanwhile, whip cream cheese until light and fluffy.
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Add sugar, and blend at medium-high speed until smooth and creamy.
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Blend in eggs, one at a time. Beat until fluffy.
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Add vanilla extract, and whip to combine.
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Be sure to scrape down the sides of the bowl frequently as you are adding ingredients, to ensure that everything is well incorporated.
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Gently stir in the melted chocolate, just until combined.
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13
Carefully stir in the dried cherries.
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14
Pour filling into room temperature crust.
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15
Wrap bottom of springform pan with heavy duty aluminum foil, and place in a large roasting pan. Set on center oven rack. Carefully fill roasting pan with boiling water, about 1 inch up the side of the springform pan.
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Bake 1 1/2 hours at 325 degrees, or until center is just set.
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Remove from oven, and allow to cool about 5 minutes.
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18
Run a knife around the edge of the cheesecake. Do not remove the springform pan.
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Cover, and chill overnight.
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20
Enjoy!
