Chocolate Cherry Cheesecake

• Filling
• 12 oz (2 cups) semisweet chocolate chips
• 16 oz softened cream cheese
• 4 eggs
• 1 teaspoon vanilla extract
• 3/4 cup sugar
• 1 1/2 cups heavy cream
• 1 lb can of cherry pie filling
• Crust
• 8 1/2 package crushed chocolate graham crackers
• 1/2 cup melted butter
• Equipment
• spring-form pan

1. Combine chocolate crumbs and melted butter.
2. Pat into the bottom of a springform pan and *at least* 2 1/2 inches up the side. (don't let it get too thick at the corners) Chill for about 30 minutes.
3. Preheat oven to 325 degrees. Combine chocolate chips and cream in double boiler. Stir until smooth, set aside.
4. In a seperate bowl, beat together suger and cream cheese. Add eggs one at a time, beat after each. Add chocolate mixture and vanilla. Pour filling into crust
5. Bake at 325 for 60 minutes, turn off oven. Let stand in oven with the door open for 60 minutes. Refridgerate for 24 hours.
6. Top with cherry filling.

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Taken from www.epicurious.com/recipes/member/views/chocolate-cherry-cheesecake-1269451 (may not work)