RECIPES: 04/23/19

Chocolate Cherry Cheesecake 

2 (8 oz.) pkg. cream cheese, softened

½ c. sugar

2 eggs

1 tsp. vanilla extract

1 (10 oz.) jar maraschino cherries, well drained, divided

½ c. (3 oz.) semisweet chocolate chips

1 (9”) graham cracker pie crust

1 (8 oz.) container frozen whipped topping, thawed

¼ tsp. unsweetened cocoa

Preheat oven to 375°. In large bowl, with electric mixer on MEDIUM, beat cream cheese and sugar until creamy. Add eggs and vanilla and continue beating until thoroughly combined. Set aside 8 cherries for garnish; coarsely chop rest. Add chopped cherries and chocolate chips to cream cheese mixture; mix well; pour into pie crust. Bake 35-40 minutes or until center is firm. Chill 1 hour; spread on whipped topping and sprinkle with cocoa. Garnish with remaining cherries. Cover loosely and chill until ready to serve. (You can substitute 2 c. fresh whipped cream in place of whipped topping).