# Ingredients:
**For the Crust:**
– 1 1/2 cups chocolate cookie crumbs
– 1/4 cup melted butter
**For the Cheesecake Filling:**
– 3 (8 oz) packages of cream cheese, softened
– 1 cup granulated sugar
– 1 cup sour cream
– 3 large eggs
– 1 teaspoon vanilla extract
– 1 cup fresh or frozen pitted cherries, halved
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**For the Chocolate Ganache:**
– 1/2 cup heavy cream
– 1 cup semi-sweet chocolate chips
**For the Topping:**
– Fresh cherries (with stems)
#### Instructions:
1. **Prepare the Crust:**
– Preheat your oven to 325°F (163°C).
– In a medium bowl, combine chocolate cookie crumbs and melted butter. Mix until the crumbs are well coated with butter.
– Press the mixture into the bottom of a 9-inch springform pan. Use the bottom of a glass to press the crust down firmly and evenly.
– Bake the crust for 10 minutes, then set aside to cool.
2. **Prepare the Cheesecake Filling:**
– In a large mixing bowl, beat the softened cream cheese until smooth and creamy.
– Add the granulated sugar and beat until well combined.
– Mix in the sour cream and vanilla extract until smooth.
– Add the eggs one at a time, beating after each addition until just combined. Be careful not to overmix.
– Gently fold in the halved cherries.
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3. **Bake the Cheesecake:**
– Pour the cheesecake filling over the cooled crust in the springform pan.
– Place the springform pan in a larger baking pan. Fill the larger pan with hot water halfway up the sides of the springform pan to create a water bath. This helps prevent cracks in the cheesecake.
– Bake the cheesecake at 325°F (163°C) for about 1 hour and 15 minutes, or until the center is almost set. It should still have a slight jiggle in the center.
– Turn off the oven, crack the door open, and let the cheesecake cool in the oven for 1 hour.
– Remove the cheesecake from the oven and the water bath. Allow it to cool completely at room temperature, then refrigerate for at least 4 hours, or overnight.
4. **Prepare the Chocolate Ganache:**
– In a small saucepan, heat the heavy cream over medium heat until it begins to simmer.
– Remove from heat and add the chocolate chips. Let it sit for a minute to melt the chocolate, then stir until smooth and glossy.
– Allow the ganache to cool slightly before pouring over the chilled cheesecake.
5. **Assemble the Cheesecake:**
– Pour the chocolate ganache over the top of the chilled cheesecake, letting it drip down the sides.
– Arrange fresh cherries on top of the cheesecake for decoration.
6. **Serve:**
– Slice and serve the cheesecake chilled. Enjoy!
Let me know if you need any further assistance or another type of recipe!