CHOCOLATE COVERED CHERRY CHEESECAKE

ingredients

For the base

¼ cup pecans

1½ cup chocolate crumbs

2 tbsp sugar

⅓ cup melted butter

For the cheesecake layer

3 8 oz packages cream cheese, room temperature

¾ cup sugar

1 tsp lemon juice

1½ tsp vanilla

3 whole eggs

1 cup canned, fresh pitted or frozen cherries - drained and patted dry.

½ cup semi sweet chocolate chips

1 tsp butter

splash of cream

instructions

Preheat the oven to 325

In a food processor run the pecans through until they become finely chopped. Add the sugar, chocolate crumbs and melted butter. Pulse until it resembles a sandy texture.

Press the mixture in the bottom and up the sides of a Springform pan. Bake for 8 minutes.

In the bowl of a stand mixer, cream the cheese and sugar together until light and fluffy.

Add the lemon juice, vanilla and eggs. Mix until well combined. Pour the mixture over the crust.

Melt the chocolate chips, butter and cream in a small bowl.

Press the cherries into the cheesecake and drizzle with the melted chocolate. Swirl lightly with a knife.

Bake for 60 minutes. Cool completely in the fridge before serving. Overnight is best.

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