Cherry-Glazed Black Bottom Cheesecake

Prep time

Total time

Servings

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

Heat oven to 325ºF.
Mix cookie crumbs and butter; press onto bottom of 9-inch springform pan.
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.
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.
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.

Size-WiseSweets can be part of a balanced diet but remember to keep tabs on portions.

Make AheadCheesecake and cherry topping can be refrigerated overnight. Spoon cherry topping over cheesecake just before serving.

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Nutrition Information Nutrition per serving
Calories		440
% Daily Value*
Total Fat 27g
	Saturated Fat 16g
Cholesterol 135mg
Sodium 310mg
Total Carbohydrate 44g
	Dietary Fiber 2g
	Total Sugars 36g
Protein 7g
Vitamin A		15% DV
Vitamin C		0% DV
Calcium		6% DV
Iron		8% DV

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