- 250g plain sweet biscuits
- 125g butter, melted
- 1 medium jar morello cherries
- 500g cream cheese (Philadelphia)
- 180g sour cream
- 60ml lemon juice
- 3 eggs
- 385g sugar
- 50g dark chocolate, melted
- 25g cocoa powder
Preheat oven to 150C. Grease 22cm springform tin, line base and sides with baking paper. Blend
or process biscuits until mixture resembles fine breadcrumbs.
Transfer to a bowl, add melted butter and mix until well-combined. The mixture should look like wet
sand. Press biscuit mixture evenly over base and side of prepared tin. Refrigerate about 30mins or
until firm. Drain cherries over small bowl, reserve 250ml (1cup) of juice.
Beat cream cheese, eggs, sour cream, lemon juice and 225g (1cup) sugar in a large bowl with the
electric mixer until smooth. Place half of mixture in a separate bowl.
Sift the cocoa into one of the bowls with cheesecake mixture. Beat until combined, add chocolate.
Mix in the chocolate well. Pour plain and chocolate mixtures alternately into tin.
Pull a skewer backwards and forwards through mixture for a marbled effect.
Top the cake with 1/2 of cherries. Bake, uncovered, for about 1hr or until set. Turn oven off, cool the
cheesecake in oven with door ajar. Cover, refrigerate several hours or overnight.
To make cherry sauce, stir reserved cherry juice with remaining sugar in small sauce pan over heat
until sugar dissolves.
Bring to boil. Boil, uncovered without stirring 5mins. Stir in remaining cherries. Transfer to heatproof
jug. Cool 10mins.
Stand cheesecake at room temperature 30mins before serving. When cutting it dip the knife in hot
water to ensure a clean cut.