Black  Forest  Cheesecake






1 prepared chocolate crumb crust (8 inches)

1 package (8 ounces) cream cheese, softened

1/3 cup granulated sugar

1 cup (8 ounces) sour cream

2 teaspoons vanilla extract

1 carton (8 ounces) frozen whipped topping, thawed

1/4 cup baking cocoa

1 tablespoon confectioners sugar

1 can (21 ounces) cherry pie filling



In a large bowl, beat cream cheese and sugar until smooth.

Beat in the sour cream and vanilla.

Fold in whipped topping.


Spread 1/2 of the mixture evenly into crust.


Fold cocoa and confectioners sugar into remaining whipped topping mixture.

Carefully spread over cream cheese layer.


Refrigerate for at least 4 hours.


Cut cake into slices.

Top each slice with cherry pie filling.


Refrigerate leftovers.



Serves 6 - 8






Chocolate  Cheesecake






1 cup crushed chocolate wafer crumbs

3 tablespoons granulated sugar

3 tablespoons butter, melted






2 cups (12 ounces) semi-sweet chocolate chips

2 packages (8 ounces each) cream cheese, softened

3/4 cup granulated sugar

2 tablespoons all-purpose flour

2 eggs

1 teaspoon vanilla extract

strawberries and white chocolate shavings (optional)




Preheat oven to 350 degrees.


In a small bowl, combine cookie crumbs and sugar; stir in butter.

Press onto the bottom of a greased 9 inch springform pan; set aside.





In a microwave-safe bowl, melt chocolate chips; stir until smooth.

Set aside.


In a large bowl, beat cream cheese and sugar until smooth.

Add flour and beat well.

Add eggs.

Beat on low just until combined.

Stir in vanilla and melted chocolate just until blended.

Pour over crust.


Bake for 40 to 45 minutes or until center is almost set.

Cool on a wire rack for 10 minutes.

Carefully run a knife around edge of pan to loosen; cool 1 hour longer.


Refrigerate overnight.


Garnish slices with strawberries and chocolate shavings if desired.


Refrigerate leftovers.



Serves 12





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