Ingredients:
1/3 cup butter or 1/3 cup margarine, melted
1 1/2 cups chocolate wafer crumbs
2 tablespoons sugar
4 (8 ounce) packages cream cheese, softened
1 1/2 cups sugar
1 cup cocoa, sifted
4 large eggs
1 cup whipping cream
1 teaspoon vanilla
1/2 cup maraschino cherries, well drained and finely chopped
1 (19 ounce) cans cherry pie filling
2 cups frozen light whipped dessert topping or 2 cups whipped cream
Directions:
For the crust: Combine ingredients and press into an ungreased 10 inch springform pan.
Chill.
For the filling: Beat cream cheese and sugar in a large bowl for 5 minutes.
Mix in cocoa.
Beat in eggs one at a time.
Beat for 5 minutes more.
Slowly add whipping cream and vanilla and beat again until well blended.
Fold in cherries.
Pour over cooled crust.
Bake in 325 F oven for 75 minutes or until center is almost set.
Run paring knife around edges to allow cake to settle without cracking.
Cool completely.
For the topping: Spread cherry pie filling on top of cooled cake.
Spoon or pipe topping around edges as desired.
Chill.
Servings: 16
Time preparation: 20 min.
Time total: 95 min.