Ingredients:
- % cocoa minimum), melted and cooled
Instructions:
- Preheat oven to 350°F (175°C). Wrap the outside of a 9-inch springform pan securely in several layers of heavy-duty foil. Reduce oven temperature to 325°F (160°C) after the initial crust bake.
- Combine crushed cookies, melted butter, and 1 tablespoon of sugar. Press firmly into the base of the prepared springform pan to form the crust.
- Bake the crust for 10 minutes. Cool completely on a wire rack. Prepare the water bath by placing the foil-wrapped pan inside a large roasting pan.
- For the compote: Combine cherries, ¼ cup sugar, and water in a small saucepan. Simmer until cherries soften. Thicken with the cornstarch slurry, stirring until the mixture coats the back of a spoon. Remove from heat, stir in lemon juice and Kirsch (if using). Cool and reserve half the whole cherries.
- For the filling: Beat the softened cream cheese until perfectly smooth. Gradually beat in the sugar until fluffy. Beat in the sour cream and vanilla.
- Gently beat in the eggs one at a time, mixing just until combined. Gently fold in the cooled, melted dark chocolate until just streaks remain.
- Pour half of the chocolate filling over the cooled crust. Spoon dollops of half the cooled cherry compote over the batter, gently swirling with a knife.
- Pour the remaining filling over the top. Carefully pour boiling water into the roasting pan until it reaches halfway up the side of the springform pan (water bath).
- Bake for 70–80 minutes until the edges are set but the center wobbles slightly. Turn off the oven, crack the door open slightly, and allow the cheesecake to cool inside the oven for 1 hour.
- Remove from the water bath, remove foil, cool completely on the counter, then cover and chill in the refrigerator for at least 8 hours, preferably overnight.
- Before serving, whip the heavy cream and powdered sugar until stiff peaks form. Release the cheesecake from the pan. Top generously with whipped cream, the remaining cherry compote, and chocolate shavings.