Cherry-Glazed Black Bottom Cheesecake

Time6h 25min
Makes16 servings

Ingredients

  • 18 OREO Cookies, finely crushed (about 1-1/2 cups)
  • 2 Tbsp. butter, melted
  • 4 pkg. (8 oz. each) brick cream cheese, softened
  • 1½ cups sugar, divided
  • 1 tsp. vanilla
  • 4 eggs
  • 1½ pkg. (4 oz. each) semi-sweet baking chocolate (6 oz.), melted, cooled slightly
  • 2 tsp. cornstarch
  • ½ cup water
  • 2 cups pitted frozen cherries
  • 1 tsp. Mexican cinnamon (canela)

Putting it together

  1. 1.
    Heat oven to 325ºF.
  2. 2.
    Mix cookie crumbs and butter; press onto bottom of 9-inch springform pan.
  3. 3.
    Beat cream cheese, 1 cup sugar and vanilla in large bowl with mixer until well blended. Add eggs, 1 at a time, beating on low speed after each just until blended. Reserve 3 cups batter. Add melted chocolate to remaining batter; mix well. Pour over crust. Carefully spoon reserved batter over chocolate batter.
  4. 4.
    Bake 1 hour 5 min. or until center is almost set. Run knife around rim of pan to loosen cake; cool before removing rim. Refrigerate 4 hours.
  5. 5.
    Meanwhile, mix cornstarch and water in medium saucepan. Stir in remaining sugar. Add cherries; stir. Bring to boil on medium-high heat, stirring constantly; cook and stir on medium heat 2 min. or until sugar is dissolved and sauce is thickened. Stir in cinnamon. Cool completely. Refrigerate until ready to spoon over cheesecake just before serving.

Tips and Tricks

Size-Wise:Sweets can be part of a balanced diet but remember to keep tabs on portions.
Make Ahead:Cheesecake and cherry topping can be refrigerated overnight. Spoon cherry topping over cheesecake just before serving.

Nutrition Information

Calories:440
Total fat:27g
Saturated fat:16g
Cholesterol:135mg
Sodium:310mg
Total Carbohydrate:44g
Dietary fiber:2g
Total sugars:36g
Protein:7g
Calcium:6% DV
Iron:8% DV