Ingredients:

  • 1 1/2 cups (170g) chocolate cookie crumbs (like Oreo crumbs, filling removed)
  • 5 tablespoons (70g) unsalted butter, melted
  • 2 cups (475 ml) fresh or frozen pitted cherries (if frozen, thaw and drain slightly)
  • 1/4 cup (50g) granulated sugar
  • 2 tablespoons Kirsch (cherry liqueur) or cherry juice
  • 1 tablespoon cornstarch mixed with 1 tablespoon cold water
  • 32 ounces (900g) cream cheese, softened to room temperature
  • 1 1/2 cups (300g) granulated sugar
  • 1/2 cup (120ml) sour cream
  • 3 large eggs
  • 1 teaspoon vanilla extract
  • 1/4 cup (20g) unsweetened cocoa powder, sifted
  • 4 ounces (115g) semi-sweet chocolate, finely chopped
  • 1/2 cup (120ml) heavy cream
  • 1 1/2 cups (360ml) heavy cream, chilled
  • 2 tablespoons (25g) powdered sugar
  • 1/2 teaspoon vanilla extract
  • Chocolate shavings, for garnish
  • Extra Cherries, for garnish

Instructions:

  1. Prepare the Chocolate Cookie Crust: Combine cookie crumbs and melted butter. Press firmly into the bottom of the springform pan.
  2. Make the Cherry Compote: Combine cherries, sugar, and Kirsch (or cherry juice) in a saucepan. Bring to a simmer. Stir in cornstarch slurry and cook until thickened. Let cool completely (about 1 hour in the refrigerator).
  3. Make the Cheesecake Filling: Beat cream cheese and sugar until smooth and creamy. Add sour cream, then eggs one at a time, mixing well after each addition. Stir in vanilla extract. Divide the batter in half. Mix the cocoa powder into one half of the batter.
  4. Assemble and Bake: Alternate spoonfuls of chocolate and vanilla cheesecake batter over the cookie crust. Swirl gently with a knife. Pour the cooled cherry compote evenly over the cheesecake batter. Bake in a preheated oven until the edges are set and the center is slightly jiggly.
  5. Cool and Chill: Turn off the oven, crack the door open slightly, and let the cheesecake cool inside for 1 hour. Remove from the oven and chill in the refrigerator for at least 4 hours, or preferably overnight.
  6. Make the Chocolate Ganache: Heat heavy cream until simmering. Pour over chopped chocolate and let sit for 1 minute. Stir until smooth and glossy.
  7. Make the Whipped Cream: Beat heavy cream, powdered sugar, and vanilla extract until stiff peaks form.
  8. Assemble the Torte: Run a knife around the edge of the springform pan to release the cheesecake. Drizzle the chocolate ganache over the cheesecake. Pipe or spread whipped cream over the ganache. Garnish with chocolate shavings and cherries.