Cherry-Glazed Black Bottom Cheesecake

Let's whip it up

Prep time:

0 min

Total time:

0 min



Ingredient list

  • 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 egg s
  • 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)

Nutrition facts

Recipe Tips


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.