Black Forest Cherry Cheesecake

• Cherry topping
• 2 cups pitted dark sweet cherries
• 1/4 cup sugar
• 1 tablespoon fresh lemon juice
• 2 teaspoons cornstarch
• Crust
• 1 1/3 cups chocolate graham cracker crumbs
• 1/4 cup sugar
• 1 tablespoon butter or 1 tablespoon margarine, melted
• 1 large egg white
• cooking spray
• Filling
• 1 cup nonfat sour cream
• 1/2 cup fat-free sweetened condensed milk
• 8 ounces reduced-fat cream cheese, softened (1/3 less fat)
• 8 ounces fat free cream cheese, softened
• 1 1/4 cups sugar
• 3 tablespoons unsweetened cocoa
• 2 teaspoons vanilla extract
• 2 large eggs
• 1/2 cup miniature semisweet chocolate chips
• 36 dark sweet cherries, pitted and halved

1. To prepare the cherry topping, place 2 cups cherries in a blender or food processor, and process until smooth.
2. Combine the pureed cherries, 1/4 cup sugar, lemon juice, and cornstarch in a small saucepan. Bring to a boil, and cook 1 minute, stirring constantly. Pour cherry topping into a bowl; cover and chill.
3. Preheat oven to 350u0b0F.
4. To prepare the crust, combine the crumbs, 1/4 cup sugar, butter, and egg white in a bowl; toss with a fork until well-blended.
5. Press crumb mixture into the bottom of a 10-inch springform pan coated with cooking spray. Bake at 350u0b0F for 10 minutes; cool on a wire rack. Reduce oven temperature to 300u0b0F.
6. To prepare the filling, combine sour cream, milk, and cheeses in a large bowl. Beat at medium speed of a mixer until well-blended. Add 1 1/4 cups sugar, cocoa, vanilla, and eggs; beat well. Stir in mini chips.
7. Pour cheese mixture into prepared pan. Bake at 300u0b0F for 50 minutes or until almost set (center will not be firm, but will set up as it chills).
8. Turn oven off; cool cheesecake in closed oven 40 minutes. Remove from oven; cool on a wire rack.
9. Spread cherry topping over cheesecake. Top with cherry halves. Cover and chill 8 hours.

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Taken from www.food.com/recipe/black-forest-cherry-cheesecake-171236 (may not work)