By daily 
French Kiss Chocolate Truffle Cherry Cheesecake ππ«
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For the Buttery Parisian Base:
1Β½ cups graham cracker crumbs
Β½ cup melted butter
ΒΌ cup sugar
For the Creamy, Dreamy Filling:
4 packages (8 oz each) cream cheese, softened
1 cup granulated sugar
4 large eggs
1 tsp vanilla extract
ΒΌ tsp salt
Β½ cup sour cream
1 cup fresh or frozen cherries, pitted and halved
For the French Kiss Chocolate Truffle Ganache:
12 oz high-quality dark chocolate, chopped
1 cup heavy cream
1 tbsp unsalted butter
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Step 1: Craft the Parisian Foundation
Preheat your oven to 350Β°F (175Β°C).
In a bowl, combine the graham cracker crumbs, melted butter, and sugar.
Press the mixture firmly into the bottom of a 9-inch springform pan to form the crust.
Bake for 10 minutes, then let it cool completely.
Step 2: Whip Up the Creamy Dream
In a large mixing bowl, cream together the softened cream cheese and sugar until light and fluffy.
Beat in the eggs, one at a time, making sure each egg is fully incorporated before adding the next.
Stir in the vanilla extract and salt.
Gently fold in the sour cream and chopped cherries to create a smooth, vibrant filling.
Step 3: Pour the Parisian Passion
Pour the cheesecake filling over the cooled crust and smooth the top.
Bake for 50-60 minutes, until the center is almost set but still slightly jiggly.
Turn off the oven and leave the cheesecake inside with the door slightly ajar for at least 1 hour to cool.
Refrigerate the cheesecake for at least 4 hours (or overnight) until completely set and chilled.
Step 4: Kiss with Chocolate Ganache
While the cheesecake chills, heat the heavy cream in a saucepan until it begins to simmer.
Remove from heat and pour the cream over the chopped chocolate in a heatproof bowl.
Let it sit for 5 minutes, then stir until the chocolate is melted and the ganache is smooth and glossy.
Stir in the butter to add shine. Let the ganache cool slightly until it reaches a spreadable consistency.
Step 5: Unveil the Culinary Masterpiece
Once the cheesecake is fully chilled, gently pour the cooled ganache over the top, creating a smooth, velvety chocolate layer.
Refrigerate the cheesecake for at least 1 hour for the ganache to set.
Slice and serve this decadent cheesecake, topped with extra cherries if desired.
Indulge in the rich flavors of this Chocolate Truffle Cherry Cheesecakeβa dessert masterpiece that will transport you straight to a Parisian cafΓ©!ππ