Black Forest Cheesecake

Directions:
Preheat your oven to 325°F (160°C). Mix the chocolate cookie crumbs and melted butter, then press into the bottom of a 9-inch springform pan to create the crust. Bake for 10 minutes, then set aside to cool.
In a large bowl, beat the cream cheese until smooth. Gradually add the granulated sugar and beat until creamy. Add the eggs one at a time, mixing well after each addition. Stir in the vanilla extract, cocoa powder, and flour until fully combined. Finally, fold in the sour cream, chopped cherries, and mini chocolate chips.
Pour the cheesecake mixture over the cooled crust. Smooth the top with a spatula and bake for 50-60 minutes, or until the edges are set and the center is slightly jiggly.
Turn off the oven and leave the cheesecake inside for an additional hour to cool gradually. Then, refrigerate for at least 4 hours or overnight to chill and set.
For the whipped cream topping, whip the heavy cream, powdered sugar, and vanilla extract until stiff peaks form. Spread the whipped cream over the cheesecake and garnish with chocolate shavings and fresh cherries.

Prep Time: 20 minutes | Cooking Time: 60 minutes | Total Time: 5 hours 20 minutes | Kcal: 720 kcal | Servings: 12 servings