Black Forest Cheesecake

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Black Forest Cheesecake
INGREDIENTS:
FOR THE OREO CRUST:
24 Oreo cookies, finely crushed
1/4 cup unsalted butter, melted
FOR THE CHEESECAKE FILLING:
3 (8-ounce) packages cream cheese, room temperature
1 cup granulated sugar
3/4 cup sour cream
1/3 cup unsweetened cocoa powder
1 teaspoon pure vanilla extract
3 large eggs
1 cup cherry pie filling
1/2 cup fresh raspberries
FOR THE GANACHE TOPPING:
2/3 cup heavy cream
6 ounces semi-sweet chocolate, chopped
FOR GARNISH:
Fresh raspberries
Blackberries
Chocolate shavings
INSTRUCTIONS:
Preheat Oven: Preheat your oven to 350°F (175°C).
Make the Crust: In a bowl, combine the crushed Oreos and melted butter. Press the mixture into the bottom of a 9-inch springform pan to create the crust.
Prepare the Filling: Beat the cream cheese and sugar in a large bowl until smooth. Add the sour cream, cocoa powder, and vanilla extract, mixing well. Beat in the eggs one at a time, then gently fold in the cherry pie filling and some raspberries
Bake the Cheesecake: Pour the filling over the crust and bake for 50-55 minutes, until the cheesecake is set but still jiggles in the center. Let it cool completely.
Make the Ganache: Heat the heavy cream until simmering and pour it over the chopped chocolate in a bowl. Let it sit for a minute before stirring until smooth. Pour the ganache over the cooled cheesecake and spread evenly.
Chill and Garnish: Refrigerate the cheesecake for at least 4 hours, or overnight. Garnish with fresh raspberries, cherries and chocolate shavings before serving.
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