posted by Cissy 05-26-98 3:57 PM
Black Forest Cheesecake
2 cups chocolate wafer crumbs
1/2 cup graham cracker crumbs
3/4 stick unsalted butter, melted
1/4 cup sugar
*
24 oz. cream cheese, softened
1/2 cup sugar
2 eggs
1/2 tsp vanilla extract
dash salt
2 cups cooked chocolate pudding mix (read through instructions before proceeding)
*
canned cherry pie filling and topping (21 oz)
Combine crumbs, butter and 1/4 cup sugar and press onto bottom and sides of 9" springform pan that has been
coated with cooking spray. Wrap bottom and 2" up sides of pan in aluminum foil and chill for at least 1/2 hour.
Preheat oven to 325.
Beat cream cheese and sugar in large bowl until smooth. Add eggs, vanilla and salt and beat until smooth.
Cook chocolate pudding according to package instructions, then add to filling ingredients and beat until smooth.
Pour into chilled crust. Place springform pan into larger pan and pour in hot water to a depth of 1". Bake for 1
1/2 hours, then transfer cake to a wire rack for 1/2 hour (it will not be completely set). Turn oven temperature to
400.
Spread filling over the top of the cake, return to oven (not in the pan with the water in it) and bake for 15 min.
Remove to wire rack, then allow to cool at room temperature. Refrigerate for two hours, then run knife around edge of pan and remove springform ring.
Refrigerate overnight. Remove cheesecake from fridge 2 hours prior to serving.