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1
Soak undrained cherries and kirsch in small bowl 6 hours.
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2
Thoroughly drain cherries in strainer set over medium bowl, shaking occasionally, at least two hours.
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3
Reserve liquid.
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4
Add enough Morello cherry syrup to cherry liquid to measure 1 cup.
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5
Pour 6 tablespoons into heavy 8-inch skillet (reserve remaining liquid for filling).
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6
Halve cherries and add to skillet.
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7
Boil until syrup is thickened and mixture resembles preserves, about 6 minutes.
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8
(Can be prepared 2 days ahead.
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9
Chill.)
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10
Generously butter 9-inch springform pan.
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11
Finely crush cookies in processor, using on/off turns.
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12
Cut in butter until mixture begins to gather together, using on/off turns.
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13
Press crumbs into bottom of pan and up sides to 3/4 inch from top; there should be no cracks.
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14
Refrigerate crust for at least 30 minutes.
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15
Preheat oven to 325F (160C).
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16
Heat 1 1/2 cups cream with chocolate in heavy medium saucepan over low heat until chocolate melts, stirring constantly.
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17
Cool 10 minutes.
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18
Beat cream cheese with 3/4 cup sugar until smooth.
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19
Beat in eggs 1 at a time until just combined.
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20
Beat in chocolate mixture, then remaining 10 tablespoons cherry liquid and vanilla.
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21
Pour into crust.
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22
Bake until outer 2 inches of cake are firm but center still moves slightly, about 1 1/4 hours (top may crack).
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23
Cool completely on rack.
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24
Top pan with paper towels and cover tightly with foil.
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25
Refrigerate 1 to 2 days.
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26
Remove foil, paper towels and pan sides from cake.
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27
Spread cherry topping over cake.
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28
Beat remaining 1 cup cream with 2 tablespoons sugar and kirsch to peaks.
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29
Spoon into center of cake.
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30
Top with chocolate curls if desired.
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31
(Can be prepared 2 hours ahead and refrigerated.)
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32
Let stand at room temperature for 15 minutes before serving.
