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filling chocolate chips cream cheese eggs vanilla sugar heavy cream cherry pie filling crust crackers butter spring-form pan
Viewed: 36 - Published at: 9 years agoIngredients
- Filling
- 12 oz (2 cups) semisweet chocolate chips
- 16 oz softened cream cheese
- 4 eggs
- 1 teaspoon vanilla extract
- 3/4 cup sugar
- 1 1/2 cups heavy cream
- 1 lb can of cherry pie filling
- Crust
- 8 1/2 package crushed chocolate graham crackers
- 1/2 cup melted butter
- Equipment
- spring-form pan
Method
- Combine chocolate crumbs and melted butter.
- Pat into the bottom of a springform pan and *at least* 2 1/2 inches up the side. (don't let it get too thick at the corners) Chill for about 30 minutes.
- Preheat oven to 325 degrees. Combine chocolate chips and cream in double boiler. Stir until smooth, set aside.
- In a seperate bowl, beat together suger and cream cheese. Add eggs one at a time, beat after each. Add chocolate mixture and vanilla. Pour filling into crust
- Bake at 325 for 60 minutes, turn off oven. Let stand in oven with the door open for 60 minutes. Refridgerate for 24 hours.
- Top with cherry filling.
