Pastry by Saloni

Base Instructions
1 Preheat the oven to 325 f (160C).
2 Prepare an 8-inch springform pan. Wrap the outside of the springform pan with aluminum foil. Make sure it’s well-sealed.
3 Finely crush the cookies in a food processor.
4 In a bowl combine and mix the finely crushed cookies and melted butter, until you get a mixture resembling wet sand.
5 Transfer the mixture to the springform pan and use the flat bottom of a glass or a spoon. Press them into an even layer with an approximately 1/4-inch thickness of the biscuit base and around sides of the pan as shown.
6 Place it in the fridge for 30 minutes to set. Prepare chocolate cheesecake filling.
Homemade Cherry Filling Instructions
8 (You can make cherry filling a day ahead)
9 In a pot combine half of the cut cherries, cranberry juice, sugar, and cornstarch. bring it to a boil.
10 Stir on medium heat as it comes to a boil.
11 When it boils, give it 30 seconds to bubble on low heat for starch to cook.
12 Remove from heat.
13 Add remaining cherries and kirsch or lemon juice. Stir until combined.
14 Transfer to a bowl, Cover the surface of the cherry filling with plastic wrap.
15 Chill it completely in the fridge for 2-3 hours.
16 Stir the cherry filling to get a smooth consistency with a spoon.
17 Reserve ¼ cup of this filling for topping and use the remaining for the cheesecake layer.
Chocolate Cheesecake Filling Instructions
19 Place a tray with boiling water on the bottom rack to create steam for baking the cheesecake.
20 Add whipping cream in a small pot and bring it to a simmer. Pour it on chocolate in a bowl and mix with a spatula until smooth. Keep it on the side.
21 In a separate bowl mix cream cheese with an electric whisk or paddle attachment fitted to a stand mixer until it is soft and creamy.
22 Add cane sugar, light brown sugar, corn starch, cocoa powder, vanilla, salt, mix until combined.
23 Add chocolate-cream mixture and mix until smooth. Use a spatula to scrape the bottom of the bowl to make sure there are no lumps of cream cheese.
24 Pour half of the cheesecake filling on top of the set cookie crust followed by a layer of the cherry filling and spread it evenly.
25 Add the remaining cheesecake mixture on top of the cherry layer. Spread it in an even layer to cover the cherry filling.
26 Place the pan on a baking tray & bake it with steam or in a water bath for 40-45 minutes.
27 When the edges of the cheesecake have slightly risen and appear set. Turn the oven off, allow the cheesecake to cool in the oven and crack the oven door slightly.
28 Later remove the cheesecake from the oven and Let it cool completely at room temperature for 1 hour and then in the fridge for 5-6 hours
29 Carefully release the springform ring and place it on a serving plate using a spatula.
Whipped Cream Instructions
31 Combine all the ingredients – whipping cream, powdered sugar and vanilla in a mixing bowl.
32 Use a whisk attachment in a stand mixer or a handheld electric whisk to whip until stiff peaks form. Keep it cold.
Decorate Instructions
34 Spread the reserved ¼ cup of cherry filling on the cheesecake.
35 Add a thick layer of whipped cream on top of the cherry filling.
36 Decorate with chocolate shavings and fresh cherries.
37 Store in the fridge for 3-4 days.