Black Forest Cheesecake (Print Version)

# Ingredients:

→ For the Chocolatey Crust

01 - 1½ cups chocolate cookie crumbs (about 15-18 Oreos with filling removed, or chocolate graham crackers)
02 - ¼ cup unsalted butter, melted and slightly cooled

→ For the Rich Chocolate Filling

03 - 3 packages (8 oz each) cream cheese, softened to room temperature
04 - 1 cup granulated sugar
05 - ¼ cup unsweetened cocoa powder, sifted to remove lumps
06 - 3 large eggs, at room temperature
07 - 8 ounces good-quality semisweet chocolate, chopped and melted
08 - 1 teaspoon pure vanilla extract
09 - ½ cup heavy cream

→ For the Cherry Layer

10 - 1 can (21 oz) cherry pie filling
11 - 1 tablespoon Kirsch (cherry liqueur) or 1 teaspoon almond extract (optional but adds that classic Black Forest flavor)

→ For the Creamy Topping

12 - 1 cup heavy cream, very cold
13 - 2 tablespoons powdered sugar
14 - ½ teaspoon vanilla extract

→ For the Finishing Touches

15 - Chocolate shavings or curls (easily made by running a vegetable peeler along a chocolate bar)
16 - A few fresh cherries with stems, if in season

# Instructions:

01 - Start by preheating your oven to 325°F. Take your 9-inch springform pan and give it a good greasing. Then wrap the outside bottom and sides with a couple layers of heavy-duty aluminum foil - this is super important to keep water out during baking. Press the foil up the sides and make sure there are no tears or holes.
02 - In a medium bowl, mix your cookie crumbs with the melted butter until it resembles wet sand. Dump this mixture into your prepared pan and, using the bottom of a measuring cup or glass, press it firmly and evenly across the bottom. Pop it in the oven for 10 minutes - this sets the crust and gives it a deeper flavor. Once done, set it aside to cool while you work on the filling.
03 - In a large bowl (or your stand mixer if you have one), beat the softened cream cheese until it's smooth and creamy - about 2 minutes on medium speed. Add the sugar and continue beating until well incorporated and no sugar granules remain. Add in the cocoa powder and mix until fully blended, stopping to scrape down the sides of the bowl a few times. Now, add the eggs one at a time on low speed, mixing just until each is incorporated - don't overmix here, or you'll get a cracked cheesecake! Finally, pour in your melted chocolate (make sure it's not too hot), vanilla, and heavy cream, gently folding until you have a silky, uniform batter.
04 - Pour this luscious chocolate mixture over your cooled crust, smoothing the top with a spatula. Give the pan a gentle tap on the counter a few times to release any trapped air bubbles. Now for the water bath: place your foil-wrapped springform pan into a larger roasting pan, then carefully pour hot (not boiling) water into the roasting pan until it reaches about halfway up the sides of your springform pan. This gentle, moist heat prevents cracking and helps your cheesecake bake evenly.
05 - Carefully transfer your water bath setup to the oven and bake for 60-70 minutes. You'll know it's done when the edges are set but the center still has a slight wobble when you gently shake the pan - it'll continue to set as it cools. When done, turn off the oven, crack the door open a few inches, and let the cheesecake cool slowly in there for about an hour. This gradual cooling is another trick to prevent the dreaded crack!
06 - After the hour in the cooling oven, remove your cheesecake from the water bath, carefully peel away the foil, and let it finish cooling to room temperature on a wire rack. Once completely cool, cover with plastic wrap (don't let it touch the surface) and refrigerate for at least 4 hours, but overnight is even better - this allows the flavors to develop and the texture to set perfectly.
07 - When you're ready to serve, gently release the sides of the springform pan. In a small bowl, stir together the cherry pie filling with the Kirsch or almond extract if you're using it. Spoon this mixture over the top of your chilled cheesecake, leaving about a 1-inch border around the edge for the whipped cream to come.
08 - For the finishing touch, place your mixing bowl and beaters in the freezer for about 10 minutes - cold equipment makes for the best whipped cream! Pour the cold heavy cream into the chilled bowl, add the powdered sugar and vanilla, and whip on medium-high speed until stiff peaks form - when you lift the beater, the cream should hold its shape. Don't go too far or you'll make butter! Transfer the whipped cream to a piping bag with a star tip if you're feeling fancy, or simply spoon dollops around the edge of the cheesecake.
09 - Sprinkle your chocolate shavings or curls over the top, and if you have them, place a few fresh cherries strategically around for that classic Black Forest look. For the cleanest slices, dip your knife in hot water and wipe it dry between cuts. Then sit back and watch everyone's eyes light up when you bring this showstopper to the table!

# Notes:

01 - This cheesecake tastes even better the next day, so it's perfect for making ahead for special occasions.
02 - For a boozy adult version, you can add an extra tablespoon of Kirsch directly to the cheesecake batter.
03 - If you don't have a roasting pan large enough for a water bath, you can place a pan of hot water on the rack below your cheesecake instead.
04 - To easily remove the bottom of the springform pan for serving, freeze the cheesecake for about 30 minutes, then run a thin knife between the crust and the pan bottom, and slide it onto your serving plate.

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