Black Forest No-Bake Cheesecake

• 1 pkg. (8 oz.) speculoos cookies
• 1 stick (4 oz.) butter, melted
• 2 pkg. (4 oz. each) BAKER'S Semi-Sweet Chocolate, chopped
• 2 pkg. (8 oz. each) PHILADELPHIA Cream Cheese, softened
• 3/4 cup brown sugar
• 1/4 cup sugar
• 2 Tbsp. milk
• 1 tsp. vanilla
• 20 oz. frozen sour red cherries, pitted
• 1-1/4 cups sugar
• 2 Tbsp. cold water
• 1 Tbsp. cornstarch
• 1 tub (8 oz.) COOL WHIP Whipped Topping, thawed

1. Using a food processor finely crush the cookies.
2. Add the melted butter, and press evenly onto the bottom of a 9-inch springform pan.
3. Refrigerate.
4. Melt the chocolate slowly in a double boiler.
5. Or microwave according to package directions.
6. In a large bowl, beat together cream cheese, sugar, milk and vanilla, for 3 minutes at high speed.
7. Add the melted chocolate and continue beating for 2 minutes on medium speed.
8. Make sure everything is well blended.
9. Place the chocolate mixture over the cookie base and refrigerate for at least 2 hours.
10. In a small saucepan place the frozen cherries with sugar.
11. Cook over medium heat for 10 minutes, stirring occasionally as to ensure that the sugar dissolves completely.
12. Dissolve the cornstarch in cold water.
13. Add to the cherries and cook, stirring until it boils gently for 1 minute and thickens.
14. Let cool completely.
15. Place the COOL WHIP into a pastry bag and decorate the edge of the cold cheesecake, pour the cherry sauce in the center and keep refrigerated until ready to serve.

cookies, butter, chocolate, philadelphia cream cheese, brown sugar, sugar, milk, vanilla, frozen sour red cherries, sugar, cold water, cornstarch

Taken from www.kraftrecipes.com/recipes/black-forest-no-bake-cheesecake-172609.aspx (may not work)