- 1 package of graham crackers (or about one cup of crumbs)
- ¼ cup sugar
- 1/4 cup melted butter
- Three 8 oz packages of cream cheese
- 3 tablespoons flour
- 1 cup sugar
- 1 tablespoon vanilla extract
- 4 eggs
- 1 ¼ cup sour cream
- 1 cup chocolate chips
- 1 cup pitted cherries
You’ll also need a springform pan in which to bake the cheesecake and an oven for baking
Preheat the oven to 350 degrees Fahrenheit. Grind the graham crackers into crumbs, and then combine with the sugar and melted butter. Then, press the mixture into the bottom of a 9″ springform pan, and bake for 6 minutes. (Spreading it into the springform pan is annoying. I recommend using long, quick strokes of a spoon to help spread it out.)
Melt the chocolate and blend the cherries (separately) and then set them aside for a bit later. Crack all the eggs into a single container, as well. Then, warm the cream cheese a bit (I use a few seconds in the microwave), and then mix it with the sugar, flour, and vanilla until well-blended. Add the eggs one at a time, mixing at low speed, just until blended. Next, add the sour cream, and do the same. Finally, mix in the melted chocolate and the blended cherries from before.
Once it’s smooth, pour the mixture over the crust, and bake for 65 to 75 minutes at 350 degrees Fahrenheit. If unsure whether the center is cooked, insert a toothpick or chopstick. If it’s done, it should come out relatively clean. When the cheesecake is cooked, it should appear set around 2 1/2″ in from the edge.
Let cool on a wire rack with an inverted cover, to reduce its cooling speed. Otherwise, the surface may fissure. Refrigerate for four hours or overnight. Enjoy!