Ingredients
- Chocolate Graham Crackers: 1 1/2 cups crushed
- Unsalted Butter: 6 tablespoons, melted
- Cream Cheese: 32 ounces, softened
- Granulated Sugar: 1 1/4 cups
- Unsweetened Cocoa Powder: 1/2 cup
- Eggs: 4 large
- Sour Cream: 1 cup
- Cherry Pie Filling: 21 ounces
Instructions
- Step 1: Preheat oven to 350°F (175°C). Combine crushed graham crackers and melted butter in a bowl. Press mixture into the bottom of a 9-inch springform pan to form the crust. Bake for 8-10 minutes, then let cool.
- Step 2: In a large bowl, beat cream cheese and sugar until smooth and creamy. Beat in cocoa powder until well combined.
- Step 3: Add eggs one at a time, beating well after each addition. Stir in sour cream until just combined. Do not overmix.
- Step 4: Pour cheesecake filling over the cooled crust. Spread evenly.
- Step 5: Bake for 55-70 minutes, or until the edges are set but the center still has a slight jiggle. Turn off the oven and let the cheesecake cool in the oven with the door slightly ajar for 1 hour.
- Step 6: Remove from oven and refrigerate for at least 4 hours, or preferably overnight. Before serving, top with cherry pie filling.
Notes
- Store leftover cheesecake tightly wrapped in the refrigerator for up to 3 days.
- Gently warm individual slices in the microwave for 10-15 seconds to slightly soften the texture before serving.
- Garnish each slice with a dollop of whipped cream and a fresh cherry for an elegant presentation.
- To prevent cracking, ensure the cream cheese is fully softened and avoid overmixing the batter after adding the eggs.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: American