20 mins
5 mins
4-1/2 hrs


  1. Combine wafer crumbs and butter.
    Press onto bottom of a 9-inch
    (23 cm) springform pan.  

  2. Sprinkle gelatine over cold
    water in a small saucepan;
    let stand 1 minute.  Stir over
    low heat until gelatine is
    completely dissolved, about 5
    minutes.  Remove from heat. 

  3. Add 1/4 cup (50 mL) of the gelatine mixture to the cherry pie filling; stir in 2 tsp (10 mL) of the almond liqueur.  Pour cherry mixture over chocolate crust; place in refrigerator until set, about 30 minutes. 

  4. While the above is setting; beat cream cheese and sugar together in a large bowl with mixer at high speed until light and fluffy; stir in sour cream.  Add remaining gelatine mixture and remaining liqueur.  Fold in whipped cream.

  5. Gently spread mixture over cherry base.  Refrigerate until set, about 4 hours or overnight.

  6. Remove side of pan from cheesecake and garnish with chocolate curls and icing sugar.

Can you really make this elegant dessert at home?  Indeed you can! It's a beautiful accomplishment that will impress your family and friends.
1-1/2 cups
1/4 cup
3/4 cup
1/4 cup
1/3 cup
1 cup
1 cup
chocolate wafer crumbs
butter or margarine, melted
pouches Knox
Unflavoured Gelatine
cold water
can (19 oz/540 mL) cherry pie filling
almond flavoured liqueur, divided
pkg (250 g) cream cheese, softened
granulated sugar
sour cream
whipping cream, whipped
Chocolate curls & icing sugar, for garnish

375 mL
50 mL
175 mL
50 mL
75 mL
250 mL
250 mL

Makes 12 servings.

If you prefer not to use liqueur, replace it with 1 tsp (5 mL) almond extract and 1/4 cup (50 mL) water.


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