Super Rich Black Forest Cheesecake

• 1 pound cherries unsweetened, frozen, thawed
• 1/4 cup kirsch (cherry brandy)
• 1/4 cup cherry syrup
• 8 1/2 ounces chocolate wafer cookies
• 6 tablespoons butter well-chilled, cut in pieces
• 1 1/2 cups heavy whipping cream
• 12 ounces chocolate (semi-sweet) semi-sweet,, coarsely chopped
• 16 ounces cream cheese at room temperature
• 3/4 cup sugar
• 4 large eggs room temperature
• 1 teaspoon vanilla extract
• 1 cup heavy whipping cream well-chilled
• 2 tablespoons sugar
• 1 tablespoon kirsch (cherry brandy)
• 1 x chocolate curls optional

1. Soak undrained cherries and kirsch in small bowl 6 hours.
2. Thoroughly drain cherries in strainer set over medium bowl, shaking occasionally, at least two hours.
3. Reserve liquid.
4. Add enough Morello cherry syrup to cherry liquid to measure 1 cup.
5. Pour 6 tablespoons into heavy 8-inch skillet (reserve remaining liquid for filling).
6. Halve cherries and add to skillet.
7. Boil until syrup is thickened and mixture resembles preserves, about 6 minutes.
8. (Can be prepared 2 days ahead.
9. Chill.)
10. Generously butter 9-inch springform pan.
11. Finely crush cookies in processor, using on/off turns.
12. Cut in butter until mixture begins to gather together, using on/off turns.
13. Press crumbs into bottom of pan and up sides to 3/4 inch from top; there should be no cracks.
14. Refrigerate crust for at least 30 minutes.
15. Preheat oven to 325F (160C).
16. Heat 1 1/2 cups cream with chocolate in heavy medium saucepan over low heat until chocolate melts, stirring constantly.
17. Cool 10 minutes.
18. Beat cream cheese with 3/4 cup sugar until smooth.
19. Beat in eggs 1 at a time until just combined.
20. Beat in chocolate mixture, then remaining 10 tablespoons cherry liquid and vanilla.
21. Pour into crust.
22. Bake until outer 2 inches of cake are firm but center still moves slightly, about 1 1/4 hours (top may crack).
23. Cool completely on rack.
24. Top pan with paper towels and cover tightly with foil.
25. Refrigerate 1 to 2 days.
26. Remove foil, paper towels and pan sides from cake.
27. Spread cherry topping over cake.
28. Beat remaining 1 cup cream with 2 tablespoons sugar and kirsch to peaks.
29. Spoon into center of cake.
30. Top with chocolate curls if desired.
31. (Can be prepared 2 hours ahead and refrigerated.)
32. Let stand at room temperature for 15 minutes before serving.

cherries, cherry syrup, chocolate wafer cookies, butter, heavy whipping cream, chocolate, cream cheese, sugar, eggs, vanilla, heavy whipping cream well, sugar, chocolate curls

Taken from recipeland.com/recipe/v/super-rich-black-forest-cheesec-47090 (may not work)