I hadn't made a cheesecake in awhile (see: Pecan Pie Cheesecake or Honey Ricotta Cheesecake) so I was excited to use my spring form pan again.
I had trouble finding chocolate cookies for the crust, so I ended up using chocolate chocolate chip cookies. And since every loved the crust, I think it was an acceptable substitution.
The ingredients for the cheesecake are very basic and it whipped up nicely in a mixer. I layered cheesecake, then canned cherry pie filling, and then more cheesecake.
I baked the cake for a little over an hour. It is important to check the cake because the 2nd time I baked this cake (last weekend) I over cooked it and the cake cracked. ( It was still tasty tho!)
I also think it's important to let the cake cool for at least an hour before you pour the chocolate ganache over it. Remember to cover the pan you have the cheesecake on in wax paper to avoid a HUGE mess!
The hardest part about this cake is waiting for at least 4 hours before you can eat it! The longer you wait the better it will taste!
