CHERRY TOPPING
1 lb Frozen unsweetened cherries, thawed
1/4 cup Kirsch
1/4 cup (about) morello cherry syrup (available at specialty foods stores) or sour cherry syrup
CHOCOLATE CRUST
8 1/2 oz Chocolate wafer cookies
6 tbsp Well-chilled butter, cut into 1/2-inch pieces
CHOCOLATE FILLING
1 1/2 cup Whipping cream
12 oz Semisweet chocolate, coarsely chopped
16 oz Cream cheese, room temperature
3/4 cup Sugar
4 Eggs, room temperature
1 tsp Vanilla
1 cup Whipping cream, well-chilled (I use heavy whipping cream)
2 tbsp Sugar
1 tbsp Kirsch
Chocolate curls (optional)
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From: arielle@taronga.com (Stephanie da Silva)
Date: Wed, 4 Aug 93 22:29:33 CDT For topping: Soak undrained cherries and kirsch in small bowl 6 hours. Thoroughly drain cherries in strainer set over medium bowl, shaking occasionally, at least two hours. Reserve liquid. Add enough Morello cherry syrup to cherry liquid to measure 1 cup. Pour 6 tablespoons into heavy 8-inch skillet (reserve remaining liquid for filling). Halve cherries and add to skillet. Boil until syrup is thickened and mixture resembles preserves, about 6 minutes. (Can be prepared 2 days ahead. Chill.)
For crust: Generously butter 9-inch springform pan. Finely crush cookies in processor, using on/off turns. Cut in butter until mixture begins to gather together, using on/off turns. Press crumbs into bottom of pan and up sides to 3/4 inch from top; there should be no cracks. Refrigerate crust for at least 30 minutes.
For filling: Preheat oven to 325 degrees F. Heat 1 1/2 cups cream with chocolate in heavy medium saucepan over low heat until chocolate melts, stirring constantly. Cool 10 minutes.
Beat cream cheese with 3/4 cup sugar until smooth. Beat in eggs 1 at a time until just combined. Beat in chocolate mixture, then remaining 10 tablespoons cherry liquid and vanilla. Pour into crust. Bake until outer 2 inches of cake are firm but center still moves slightly, about 1 1/4 hours (top may crack). Cool completely on rack. Top pan with paper towels and cover tightly with foil. Refrigerate 1 to 2 days.
Remove foil, paper towels and pan sides from cake. Spread cherry topping over cake. Beat remaining 1 cup cream with 2 tablespoons sugar and kirsch to peaks. Spoon into center of cake. Top with chocolate curls if desired. (Can be prepared 2 hours ahead and refrigerated.) Let stand at room temperature for 15 minutes before serving.
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