Black Forest Cheesecake
1+1/2 cups chocolate wafer crumbs
1/4 cup butter, melted
3 (8 ounce) packages cream cheese, softened
1+1/2 cups sugar
1/3 cup kirsch or other cherry-flavored liqueur
4 (1 ounce) squares semisweet chocolate
1/2 cup sour cream
Maraschino cherries, with stems
Preheat the oven to 350 degrees.
Combine the chocolate wafer crumbs and butter, mixing well; firmly press into the bottom and 1-inch up the sides of a 9-inch springform pan.
Beat the cream cheese at low speed with the electric mixer until light and fluffy; gradually add the sugar, mixing well. Add the eggs, one at a time, beating well after each addition. Stir in the kirsch or other cherry-flavored liqueur, and mix until well blended. Pour into the prepared pan. Bake for 1 hour. Cool to room temperature on a wire rack.
Place the semisweet chocolate in the top of a double boiler; bring water to a boil. Reduce heat to low; cook until the chocolate melts. Cool slightly. Stir in the sour cream. Spread the chocolate mixture evenly over the top.
Chill thoroughly. Garnish with the whipped cream and maraschino cherries.
Chocolate Fantasies, Oxmoor House, 1987
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