Ingredients

Scale

For the Crust

1 ½ cups chocolate cookie crumbs (such as Oreo, without filling)
4 tablespoons melted butter
2 tablespoons granulated sugar

For the Cheesecake Filling

16 oz cream cheese, softened
½ cup granulated sugar
½ cup brown sugar
½ cup sour cream
2 teaspoons vanilla extract
8 oz dark chocolate, melted and slightly cooled
3 large eggs

For the Cherry Swirl

1 ½ cups fresh or frozen cherries, pitted
¼ cup granulated sugar
1 tablespoon cornstarch
2 tablespoons water

Instructions

Step 1: Prepare the Cherry Compote

In a small saucepan over medium heat, combine the cherries, sugar, and water. Stir and bring to a simmer, cooking until the cherries soften and release their juices, about 5 minutes. In a small bowl, mix the cornstarch with a tablespoon of water to create a slurry. Pour the slurry into the cherry mixture and cook for another 2 minutes, stirring constantly, until thickened. Remove from heat and let it cool completely.

Step 2: Make the Chocolate Crust

Preheat the oven to 325°F (163°C). In a bowl, mix the chocolate cookie crumbs, melted butter, and sugar until combined. Press the mixture firmly into the bottom of a 9-inch springform pan, creating an even crust. Bake for 10 minutes, then remove and let it cool.

Step 3: Prepare the Cheesecake Batter

In a large mixing bowl, beat the cream cheese until smooth and creamy. Add the granulated sugar and brown sugar, beating until fully combined. Mix in the sour cream and vanilla extract, scraping down the sides of the bowl as needed. Slowly pour in the melted dark chocolate, mixing until fully incorporated. Add the eggs one at a time, beating on low speed just until combined (do not overmix).

Step 4: Assemble the Cheesecake

Pour half of the cheesecake batter over the cooled crust. Spoon half of the cherry compote on top in small dollops. Use a knife or toothpick to gently swirl the cherries into the batter. Repeat with the remaining batter and cherry compote, creating another swirl pattern on top.

Step 5: Bake the Cheesecake

Place the springform pan in a larger baking dish and fill the dish with hot water, creating a water bath to prevent cracks. Bake for 50 to 60 minutes, or until the edges are set and the center is slightly jiggly. Turn off the oven and leave the cheesecake inside with the door slightly open for 1 hour to cool slowly.

Step 6: Chill and Serve

Remove the cheesecake from the oven and let it cool to room temperature. Cover and refrigerate for at least 6 hours or overnight for the best texture. Before serving, run a knife along the edges of the pan, release the springform, and slice.

Prep Time: 30 minutes
Chilling Time: 6 hours (or overnight)
Cook Time: 1 hour

Nutrition

Calories: 420
Sugar: 33g
Fat: 26g
Carbohydrates: 45g
Fiber: 3g
Protein: 7g