Ingredients

For the crust:

• 200 g (about 2 cups) crushed chocolate cookies (like Oreos without filling)

• 100 g (7 tbsp) unsalted butter, melted

For the filling:

• 500 g (about 2 ¼ cups) cream cheese, softened

• 200 g (1 cup) granulated sugar

• 200 ml (¾ cup) sour cream (or Greek yogurt)

• 3 large eggs

• 1 tsp vanilla extract

• 2 tbsp all-purpose flour

For the topping:

• 250 g (about 1 ½ cups) fresh or jarred cherries

• 100 ml (⅓ cup) cherry syrup or cherry pie filling

• 100 g (3 oz) dark chocolate, melted or cut into pieces

• Optional: extra chocolate squares for garnish

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Instructions

Step 1 – Make the crust

1. Preheat oven to 160°C (320°F).

2. Mix crushed chocolate cookies with melted butter.

3. Press into the bottom of a 9-inch springform pan.

4. Bake for 10 minutes, then let cool.

Step 2 – Prepare the cheesecake filling

1. Beat cream cheese and sugar until smooth.

2. Add sour cream, vanilla, and flour, mixing well.

3. Add eggs one at a time, mixing gently (do not overbeat).

4. Pour the mixture over the crust.

Step 3 – Bake

1. Place the pan in a water bath (wrap the bottom in foil if needed).

2. Bake for 55–65 minutes until edges are set but the center is slightly wobbly.

3. Turn off the oven, leave the cheesecake inside with the door slightly open for 1 hour.

4. Chill in the fridge for at least 4 hours or overnight.

Step 4 – Decorate

1. Spoon cherry syrup (or pie filling) over the cooled cheesecake.

2. Add whole cherries on top.

3. Drizzle melted chocolate or place a large chocolate triangle piece for garnish.

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Tips ✨

• For a glossy finish, warm the cherry syrup before pouring it.

• To prevent cracks, avoid overmixing and cool slowly.

• You can also swap cherries for raspberries or strawberries.