Ingredients
For the Cherry Compote
2 cups pitted cherries
½ cup sugar
3 tbsp water
1 ounce water
2 rounded tbsp corn starch
For the Cookie Crumb Crust
1 ½ cups Oreo Cookie Crumbs
⅓ cup melted butter
3 tbsp sugar
For the Chocolate Mousse Cheesecake batter
1 ½ pounds cream cheese, three 8 oz blocks/3 cups
3 squares unsweetened baking chocolate, melted ( In a pinch you can substitute ⅔ cup cocoa but add an additional 1/4 cup whipping cream)
1 ¼ cups sugar
3 eggs
2 tsp vanilla extract
1 cup whipping cream
2 tbsp powdered sugar
Instructions
Prepare your cherry compote beforehand so that it can cool to room temperature. Simmer together the cherries 3 tbsp water and sugar for only a few minutes.
Stir together the corn starch and 1 ounce of water.
Add quickly to the simmering cherries stirring constantly. Cook for only a minute before taking off the heat and allowing it to cool to room temperature.
To Prepare the Cookie Crumb Crust
Line the bottom of a 10 inch spring form pan with parchment paper. You can grease the bottom of the pan but using parchment paper is the best way to easily release a cheesecake from the bottom of the pan. I just lay a sheet over the bottom of the pan before clicking the side portion of the pan into place and then trim the excess paper.
Mix the crumbs sugar and melted butter well and press the crumbs into a 9 inch spring form pan that has the bottom lined with parchment paper. No need to grease or line the sides. set aside while you make the cheesecake batter.
To prepare the Chocolate Mousse Cheesecake batter
Cream together well, the cream cheese, melted chocolate (or cocoa) and sugar.
Add the eggs, one at a time, beating well after each addition.
Beat in the 2 tsp vanilla extract.
In a separate bowl, whip the whipping cream and powdered sugar to soft peaks and then fold gently into the cheesecake batter.
Pour into prepared spring form pan. Drop the cooled cherry compote in heaping tablespoonfuls over the surface of the cheesecake, avoiding hitting the edges. Using the handle of a wooden spoon swirl the cherry compote gently through the chocolate cheesecake batter. Do not push the spoon handle all the way to the bottom of the cheesecake batter. You don’t want to hit and disturb the crust.
Bake in a water bath (bain marie) at 300 degrees F for about an hour or until the surface of the cake no longer looks glossy. (60-75 minutes)
Remove from oven and immediately run a sharp knife around the edge of the pan to release the cake. Cool completely in the pan to room temperature, then chill completely in the fridge for several hours before serving.
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