Preparation / Directions:
1. Butter 9-inch springform pan. Finely crush cookies in food
processor using on/off turns. Cut in butter until mixture begine to gather together, using on/off turns. Press crumbs into bottom of pan and up sides to 3/4 inch from top.
Refriderate crust for 30 minutes.
2. Preheat oven to 325 degrees. 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 egs, one at a
time, until combined. Add chocolate mixture and vanilla. Stir well. Pour into crust. Bake 1 and 1/4 hours. Cool completely on rack. Refrigerate 24 hours.
4. To serve, spread top with cherry-pie felling and whipped cream. Or
for a pretty presentation, arrange alternate rows of cherry-pie filling and piped whipped cream across top of cake.