BLACK FOREST CHEESECAKE

Prep:
Cook:
Chill:

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.

375 mL
50 mL
2
175 mL
1
50 mL
1
75 mL
250 mL
250 mL

  
Makes 12 servings.
  

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