Chocolate Cherry Cheesecake

• 2 cups chocolate wafer crumbs (about 32 wafers)
• 6 tablespoons butter, melted
• 4 packages (8 ounces each) cream cheese, softened
• 1 cup sugar
• 4 eggs
• 4 ounces white baking chocolate, melted and cooled
• 2 teaspoons vanilla extract
• 1 jar (10 ounces) maraschino cherries, drained, rinsed and quartered
• 1/2 cup chopped pecans
• 3 ounces semisweet chocolate, chopped
• 2 tablespoons butter
• 1-1/2 teaspoons shortening, divided
• 1/2 ounce white baking chocolate

1. In a small bowl, combine chocolate crumbs and butter. Press onto the bottom and 1 in. up the sides of a greased 10-in. springform pan. Bake at 350u0b0 for 8 minutes. Cool on a wire rack.
2. In a large bowl, beat cream cheese and sugar until smooth. Add eggs; beat on low speed just until combined. Stir in melted chocolate and vanilla. Gently fold in cherries and pecans. Pour into crust.
3. Bake at 350u0b0 for 50-55 minutes or until center is almost set. Cool on a wire rack for 10 minutes.
4. Carefully run a knife around edge of pan to loosen; cool 1 hour longer. Refrigerate overnight.
5. In a microwave, melt the semisweet chocolate, butter and 1 teaspoon shortening; stir until smooth. Cool for 2 minutes; pour over cheesecake. Spread over the top and let it run down the sides. Cool.
6. In a small saucepan, melt white chocolate and remaining shortening. Drizzle over the top. Cool. Store in the refrigerator.

chocolate wafer crumbs, butter, cream cheese, sugar, eggs, white baking chocolate, vanilla, maraschino cherries, pecans, semisweet chocolate, butter, shortening, chocolate

Taken from www.tasteofhome.com/recipes/chocolate-cherry-cheesecake/ (may not work)