By daily 
Black Forest Cheesecake Symphony
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For the Oreo Crust:
– 24 Oreo cookies, finely crushed (300 g)
– 1/4 cup unsalted butter, melted (60 g)
For the Cheesecake Filling:
– 3 (8-ounce) packages cream cheese, room temperature (680 g)
– 1 cup granulated sugar (200 g)
– 3/4 cup sour cream (180 ml)
– 1/3 cup unsweetened cocoa powder (40 g)
– 1 teaspoon pure vanilla extract (5 ml)
– 3 large eggs
– 1 cup cherry pie filling (240 ml)
For the Ganache Topping:
– 2/3 cup heavy cream (160 ml)
– 6 ounces semi-sweet chocolate, chopped (170 g)
For Garnish:
– Fresh raspberries
– Chocolate shavings
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Prepare the Crust:
1. Preheat the oven to 350Β°F (175Β°C).
2. Mix crushed Oreos and melted butter until well combined.
3. Press the mixture into the bottom of a 9-inch (23 cm) springform pan. Set aside.
Make the Cheesecake Filling:
1. In a large mixing bowl, beat the cream cheese and sugar until smooth.
2. Blend in sour cream, cocoa powder, and vanilla extract.
3. Add eggs one at a time, mixing just enough to incorporate each egg.
4. Gently fold in cherry pie filling.
5. Pour the filling over the prepared crust.
Bake:
1. Bake for 50-55 minutes, or until the center is just set.
2. Remove from the oven and allow to cool completely on a wire rack.
Prepare the Ganache:
1. Heat the heavy cream in a small saucepan until it begins to simmer.
2. Remove from heat and pour over the chopped chocolate.
3. Let sit for one minute, then stir until smooth and glossy.
4. Pour the ganache over the cooled cheesecake.
Chill:
1. Refrigerate the cheesecake for at least 4 hours, preferably overnight, to set.
Garnish and Serve:
1. Before serving, garnish with fresh raspberries and chocolate shavings.
Enjoy ππ§π§