Sweet, red cherries and rich chocolate. What more invitation do
you need to whip up this delectable creamy delight?
Crust
1 cup chocolate wafer crumbs
3 tablespoons margarine, melted
Filling
2 8-oz. pkgs. cream cheese, softened
2/3 cup sugar
2 eggs
1 6-oz. pkg. semi-sweet chocolate pieces, melted
¼ teaspoon almond extract
And here is the rest of it.
Topping
1 21-oz. can cherry pie filling
Frozen whipped topping, thawed
Directions
Preheat oven to 350 degrees.
Combine crumbs and margarine; press onto bottom of 9-inch
springfoam pan. Bake at 350 degrees for 10 minutes.
Combine cream cheese and sugar, mixing at medium speed on
electric mixer until well blended. Add eggs, one at a time,
mixing well after each addition. Blend in chocolate and extract;
pour over crust. Bake at 350 degrees for 45 minutes.
Loosen cake from rim of pan; cool before removing rim of pan.
Chill
Top cheesecake with pie filling and whipped topping just before
serving.
© Donna Monday
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