Full Recipe:
– What goes in: 32 oz cream cheese (softened), 1 cup sugar, 1 tsp vanilla, 4 eggs, 1 cup sour cream, 1 cup chocolate chips (melted), 2 cups black cherries, ½ cup sugar, 1 tbsp cornstarch, 1 tbsp lemon juice, chocolate cookie crumbs + melted butter for the crust, chocolate shavings, fresh cherries
– How it comes together: Start with the base by mixing chocolate cookie crumbs with melted butter until it feels like wet sand. Press it firmly into your pan and bake briefly so it sets nicely, then let it cool completely.
For the filling, beat the cream cheese really well until smooth and lump-free… this step makes all the difference. Add sugar and vanilla, then mix in the eggs one at a time so the texture stays silky. Stir in sour cream for that creamy richness, then fold in the melted chocolate until everything turns smooth, thick, and glossy.
Pour the filling over the crust and bake gently until the edges are set but the center still has a slight jiggle. Turn off the oven and let it cool slowly inside with the door slightly open, this helps prevent cracks. After that, chill it well until firm… the longer it rests, the better it gets.
While it chills, cook the cherries with sugar and lemon juice until they soften and release their juices. Stir in the cornstarch and let it bubble until thick and shiny. Let it cool completely so it sets into that perfect topping.
Spread the cherry layer over the cheesecake, letting it settle naturally on top. Finish with chocolate shavings and a few fresh cherries for that final touch 
When you slice in, you get creamy chocolate, buttery crust, and that fruity layer all together… smooth, rich, and just the right amount of indulgent.
What You Need:
1 cup semi-sweet chocolate chips
**For the Black Cherry Topping:****
2 cups canned black cherries (or fresh);
1/2 cup granulated sugar
1 cup semi-sweet chocolate chips
**For the Black Cherry Topping:****
2 cups canned black cherries (or fresh);
1/2 cup granulated sugar
