Black Forest Cherry Cheesecake

Ingredients

Directions

To prepare the cherry topping, place 2 cups cherries in a blender or food processor, and process until smooth.

Combine the pureed cherries, 1/4 cup sugar, lemon juice, and cornstarch in a small saucepan.

Bring to a boil, and cook 1 minute, stirring constantly.

Pour cherry topping into a bowl; cover and chill.

Preheat oven to 350°.

To prepare the crust, combine crumbs, 1/4 cup sugar, butter, and egg white in a bowl; toss with a fork until well-blended.

Press crumb mixture into the bottom of a 10-inch springform pan coated with cooking spray. Bake at 350° for 10 minutes; cool on a wire rack. Reduce oven temperature to 300°.

To prepare the filling, combine sour cream, milk, and cheeses in a large bowl.

Beat at medium speed of a mixer until well-blended.

Add 1 1/4 cups sugar, cocoa, vanilla, and eggs; beat well.

Stir in minichips. Pour cheese mixture into prepared pan.

Bake at 300° for 50 minutes or until almost set (center will not be firm, but will set up as it chills).

Turn oven off; cool cheesecake in closed oven 40 minutes.

Remove from oven; cool on a wire rack.

Spread cherry topping over cheesecake.

Top with cherry halves.

Cover and chill 8 hours.