Black Forest Cheesecake

Serves: 16
1 9-ounce package Nabisco chocolate wafers
3/4 stick butter, cut into 1/2-inch pieces
1 1/2 cups whipping cream
12 ounces semisweet chocolate, chopped
1 pound cream cheese, at room temperature
3/4 cup sugar
4 eggs
1 teaspoon vanilla extract
cherry-pie filling and whipped cream for garnish

1. Butter 9-inch springform pan. Finely crush cookies in food processor using on/off turns. Cut in butter until mixture begins to gather together, using on/off turns. Press crumbs into bottom of pan and up sides to 3/4 inch from top. Refrigerate crust 30 minutes.

2. Preheat oven to 325 degrees F. Heat whipping cream and semisweet chocolate over low heat until chocolate melts, stirring constantly. Cool 10 minutes.

3. Beat cream cheese and sugar until smooth. Beat in eggs, one at a time, until combined. Add chocolate mixture and vanilla. Stir well. Pour into crust. Bake 1 1/4 hours. Cool completely on rack. Refrigerate 24 hours.

4. To serve, spread top with cherry-pie filling and whipped cream. Or, for a pretty presentation, arrange alternate rows of cherry-pie filling and piped whipped cream across top of cake.

Each serving without garnish: About 450 calories, 34 g fat, 135 mg cholesterol, 260 mg sodium.

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