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Cherry-Glazed Black Bottom Cheesecake

Prep time

20 min

Total time

6 hr 25 min

Servings

Makes 16 servings.

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Ingredients

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)

Preparation

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.

Recipe Tips

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.

123286

Nutrition Information

Nutrition per serving

Calories

440
Total fat

27g
Saturated fat

16g
Cholesterol

135mg
Sodium

310mg
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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