Black Forest Cheesecake

(Cherry Topping)
1 lb frozen dark sweet cherries, thawed
1/4 cup kirsch
1/4 cup cherry syrup

(Crust)
8 1/2 oz chocolate wafer cookies
6 T chilled unsalted butter, cut into 1/2" cubes

(Filling)
1 1/2 cups chilled heavy whipping cream
12 oz bittersweet or semisweet chocolate, coarsely chopped
2 x 8oz cream cheese packages, room temperature
3/4 cup sugar
4 large eggs, room temperature
1 t vanilla extract

(Whipped Cream)
1 cup chilled heavy whipping cream
2 T sugar
1 T kirsch

(Decoration)
chocolate curls

>how to make<

(for cherry topping)
*Combine cheries and kirsch in medium bowl.
*Steep 6 hours, stirring occasionally.
*Place cherries with juices in strainer set over medium bowl.
*Let drain 2 hours, shaking occasionally.
*Pour cherry juices from bowl into 1 cup measuring cup; add enough cherry syrup to measure 1 cup.
*Pour 6 T juice mixture into heavy medium skillet(reserve remaining liquid for filling).
*Halve cherries and add to skillet.
*Boil until syrup is thickened and mixture resembles preserves, stirring occasionally, about 6 minutes.

(for crust)
*Generougly butter 9" diameter springform pan with 2 3/4" high sides.
*Using on/off turns, finely crush cookies in processor.
*Add butter; uding on/off turns, blend until mixture begins to stick together.
*Press crumb mixture onto bottom and 2" up sides of pan.
*Chill crust at least 30 minutes and up to 1 day.

(for filling)
*Preheat oven to 325 degrees.
*Stir cream and chocolate in heavy medium saucepan over low heat until chocolate melts.
*Cool 10 minutes.
*Using electric mixer, beat cream cheese and sugar in large bowl until smooth.
*Beat in eggs 1 at a time.
*Beat in chocolate mixture, then remaining cherry juice mixture and vanilla.
*Pour filling into crust.
*Bake cheesecake until outer 2" of cake are firm but center still moves slightly, about 1 hour 15 minutes(top may crack).
*Cool completely in pan on rack.
*Top cake pan with paper towels and cover tightly with foil.
*Chill 1 to 2 days.
*Remove foil and paper towels.
*Cut around pan sides to loosen cake; remove pan sides.
*Spread cherry topping over cake.

(for whipped cream)
*Whisk cream, sugar, and kirsch in large bowl until peaks form.
*Spoon into center of cake.
*Top with chocolate curls, if desired.

-serves 12 to 14-

Note: This recipe was taken from "bon appetit Desserts".