1-Let’s walk through making this black forest cheesecake step by step, so you can enjoy a rich chocolate and cherry black forest cheesecake without any fuss. Start by preheating your oven to 350°F (175°C) and greasing a 9-inch springform pan. This ensures your crust sets up nicely and the whole dessert bakes evenly.

2-First, prepare the crust by crushing 24 whole chocolate cookies into fine crumbs and mixing them with 113 grams (1/2 cup) of melted salted butter. Press this mixture firmly into the bottom of your prepared pan and bake it for 10 minutes. Let it cool while you move on to the next part, giving you a solid base for the layers ahead.

3-Next, make the cherry compote by combining 300 grams of dark sweet cherries, 100 grams of granulated sugar, and 2 tablespoons of kirsch in a saucepan. Cook this over medium heat until the cherries are soft and juicy, then thicken with the cornstarch mixture and stir in 1/2 teaspoon of almond extract. Chill it in the fridge to set the flavors.

4-For the cheesecake batter, beat 680 grams of softened cream cheese until it’s smooth and creamy. Gradually add 200 grams of granulated sugar, then mix in 3 large eggs one at a time, followed by 240 ml of full-fat sour cream, 1 teaspoon of vanilla extract, 115 grams of melted semi-sweet chocolate, and 30 grams of cocoa powder. This creates a luscious, chocolate cherry cheesecake filling that’s hard to resist.

5-To assemble, spread half the batter into the cooled crust, layer on about 40% of the cherry compote, and top with the remaining batter. Bake in a water bath wrap your springform pan in foil and place it in a larger pan with boiling water for 1 hour 30 minutes to 1 hour 45 minutes. The edges should be set while the center still wobbles a bit.

6-After baking, let the cheesecake cool in the oven with the door cracked for 1 hour, then bring it to room temperature before chilling in the fridge for at least 6 hours. For the topping, beat 240 ml of heavy cream with 2 tablespoons of powdered sugar and 1 teaspoon of vanilla extract until stiff peaks form. Finish by spooning on the rest of the cherry compote, piping the whipped cream, and decorating with fresh cherries and shaved chocolate. This recipe makes 12 to 16 slices, perfect for sharing.