Combine wafer crumbs and butter. press onto bottom of 9-inch springform pan.
Sprinkle gelatine over cold water in a small saucepan; let stand 1 minute. Stir over low heat until gelatine is completely dissolved, about 5 minutes. Remove from heat.
Add 1/4 cup of the gelatine mixture into the cherry pie filling; stir in 2 teaspoon of almond liqueur, cherry mixture over chocolate crust; refrigerate until set, about 30 minutes.
Beat cream cheese and sugar together in a large bowl with mixer at high speed until light and fluffy; stir in sour cream, remaining gelatine mixture and remaining liqueur. fold in whipped cream; spread over cherry base. Refrigerate until set about 4 hours or overnight.
Remove side of pan from cheesecake and garnish with chocolate shavings, cherry pie filling, and mint.
NOTE: If you prefer not to use liqueur, replace it with 1 teaspoon almond extract and 1/4 cup water.
Originally Submitted
6/1/2008
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