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🌡️ Preheat oven to 350°F. Mix cookie crumbs, butter, and sugar in a bowl. Press into a 9-inch springform pan. (🍪)
🍫 Bake crust for 5 minutes. Let it cool while preparing the cheesecake. (🧈)
🍫 In a microwave-safe bowl, combine milk and chocolate. Heat in intervals, stirring until smooth. Set aside. (🍫)
🧀 In a large bowl, mix cream cheese, sugar, cocoa powder, and vanilla until smooth. (🍦)
🥚 Add eggs one at a time, mixing on low speed until just combined. Don’t overmix. (🥄)
🍫 Stir in melted chocolate. Pour batter over crust. (🍰)
🔥 Bake for 50-60 minutes until the center is almost set. Cool in the oven for 10 minutes with the door open. (🕒)
❄️ Cool at room temperature for 1 hour, then refrigerate for 6 hours or overnight. (❄️)
🍒 Top with cherry pie filling, whipped cream, and chocolate curls before serving. (🍫)
Preparation time: 45 minutes
Cooking Time: 50-60 minutes
Servings: One 9-inch cheesecake
Calories: Not specified
Notes 💡:
◻️ For best results, chill the cheesecake overnight. (❄️)
◻️ Use a water bath to prevent cracks. (💦
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