Pioneer Woman Black Forest Cheesecake

Directions

• Prep the pan: Preheat the oven to 325°F, then wrap a few layers of heavy-duty foil around the outside bottom and sides of a 9-inch springform pan. Spray the inside lightly with nonstick cooking spray.
• Make the crust: Pulse 30 chocolate sandwich cookies in a food processor until fine crumbs form, then add 6 tablespoons melted salted butter and pulse to combine. Press the mixture into the bottom and 1 3/4 inches up the sides of the pan, then bake for 10 to 12 minutes until set and fragrant.
• Cool the crust: Let the crust cool completely on a wire rack, about 30 minutes. A cool crust keeps the filling from melting into it.
• Melt the chocolate: Bring 2 inches of water to a simmer in a medium saucepan over medium-low heat and set a heatproof bowl over it, not touching the water. Melt 8 ounces chopped dark chocolate for 4 to 5 minutes, stirring now and then, then take it off the heat to cool for at least 5 minutes.
• Beat the filling: Beat 4 packages of room temperature cream cheese in a stand mixer with the paddle on medium speed for about 2 minutes until no lumps remain. Add 1 1/2 cups sugar, 1/2 cup sour cream, 1/4 cup cocoa powder, 2 tablespoons flour and 1/2 teaspoon kosher salt. Then beat for about 1 minute until smooth, scraping the bowl as needed.
• Add eggs and chocolate: Reduce the mixer to low and add 4 eggs one at a time, mixing until just combined after each. Then beat in 1 tablespoon vanilla and the melted chocolate until everything is well combined.
• Set up the water bath: Pour the filling into the crust and set the springform pan inside a large roasting pan. Transfer it to the oven, then carefully add enough boiling water to come about halfway up the side of the pan.
• Bake the cheesecake: Bake for 1 hour 15 minutes to 1 hour 25 minutes, until the sides are set and the center just barely jiggles when you shake the pan. Turn the oven off, crack the door open and leave the cheesecake inside for 15 minutes.
• Cool and chill: Lift the pan out of the water bath onto a wire rack and let it cool to room temperature, about 2 hours. Then refrigerate it for at least 8 hours until completely chilled.
• Cook the cherries: Combine 3 cups frozen cherries and 1/2 cup sugar in a medium saucepan over medium heat. Cook for 5 to 7 minutes until the juices are hot and bubbling, then take it off the heat and stir in 2 tablespoons cherry brandy. Return it to medium heat.
• Thicken the topping: Stir 2 tablespoons cornstarch with 2 tablespoons lemon juice in a small bowl, then add it to the cherries and stir until incorporated. Cook for 3 to 5 minutes until glossy and very thick, then cool completely and refrigerate until ready to use, up to 1 day.
• Whip the cream: Beat 1 cup heavy whipping cream with the whisk attachment on medium speed for 1 to 2 minutes until thickened. Add 2 tablespoons powdered sugar and 1/2 teaspoon vanilla, then beat on medium-high for 1 to 2 minutes until firm peaks form.
• Unmold the cake: Run a thin knife along the edge of the pan before removing the collar. Then use a very large spatula to move the cheesecake to a serving platter.
• Decorate and serve: Spread about 1 cup of the whipped cream over the top, then pipe the rest around the edge with a large open star tip such as a 1M. Fill the center with the cherry topping.