My 27th Birthday, Part 3: Black Forest Cheesecake

And finally, part 3! Even though I have only had it a handful of times, I love black forest cake. With chocolate and cherries (and booze!), it makes a GREAT cake.

When I decided to make a black forest cheesecake for my birthday, I knew it would be hard finding a recipe that did not call for kirsch, a cherry-flavored brandy, or any other liquor because it would be expensive and I only would need need a little bit.

After looking high and low, I finally found a recipe that didn't ask for kirsch. I was very happy at that moment.

BLACK FOREST CHEESECAKE:

CRUST:
1/2 cup semisweet chocolate chips
1/2 cup butter
1 teaspoon water
1/2 teaspoon instant coffee granules
1 cup graham cracker crumbs
1/3 cup brown sugar, firmly packed
1 teaspoon cinnamon

FILLING:
5 (8 ounce) packages cream cheese, softened
1 1/4 cups sugar
5 large eggs
1 teaspoon vanilla extract
1/2 cup semisweet chocolate chips
1 teaspoon water
1 teaspoon instant coffee granules
1 (16 ounce) jar maraschino cherries, divided, juice reserved

TOPPING:
2 teaspoons cornstarch
cherry juice, reserved from maraschinos
3 tablespoons semisweet chocolate chips

Preheat oven to 500 degrees F. Set roasting pan half-full of water on the lower rack.

Grease a 10-inch springform pan.

CRUST:
Melt chocolate chips and butter in a medium, uncovered, microwave-safe bowl on high for 1 minute. If necessary, microwave at additional 10 to 15 second intervals until melted.

Combine water and coffee granules in a very small bowl and stir to dissolved. Add coffee, graham cracker crumbs, brown sugar, and cinnamon to chocolate mixture and mix well. Press into bottom of the springform pan and 1 inch of the side of the pan.

FILLING:
Beat cream cheese in a large mixing bowl unti light and fluffy. Add sugar, mix well. Add eggs, one at a time, beating well after each addition. Stir in vanilla extract. Reserve 1/3 cup batter. Pour remaining batter into prepared crust.

Melt chocolate chips in an uncovered microwave-safte bowl on high power for 1 minute; stir if necessary, microwave at additional 10 to 15 second intervals until melted.

Combine water and coffee granules in a very small bowl and stir to dissolved. Combine melted chocolate, reserved 1/3 cup cream cheese batter, and coffee. Stir until smooth using wire wisk. Spread mixture on top of batter. Sprinkle with 1/2 cup finely chopped cherries. Gently swirl with a thin knife.

Place cheesecake on baking sheet. Bake for 10 minutes. Reduce temperature to 200 degrees F and bake for 1 hour or until knife inserted in center comes out with a creamy coating.

Turn off oven and let cool in oven for 1 1/2 hours. Remove cake from oven. Cool on wire rack for 30  minutes. Refrigerate for 2 to 3 hours or overnight.

TOPPING:
Combine cornstarch and reserved cherry juice in a small saucepan. Cook over medium heat, stirring frequently, until thickened. Cool completely. Stir in remaining cherries.

Remove side from springform pan. Cover top with cherry topping. Place morsels in a small microwave-safe bowl. Microwave on high power for 30 seconds; stir. Microwave at additional 10 to 15 second intervals, stir until smooth. Drizzle over cherry topping.