Black Forest Cheesecake

For Topping: Soak undrained cherries and kirsch in small bowl for 6 hours.

Thoroughly drain cherries in a strainer set over a medium bowl, shaking occasionally, for at least two hours. Reserve liquid.

Add enough cherry syrup to cherry liquid to measure 1 cup. Pour 6 tablespoons into a heavy 8-inch skillet (reserve remaining liquid for filling). Halve cherries and add to skillet. Boil until syrup is thickened and mixture resembles preserves, about 6 minutes.

For Crust: Generously butter a 9-inch springform pan. Finely crush cookies in a processor, using on/off turns. Cut in butter until mixture begins to gather together, using on/off turns.

Press crumbs into bottom of pan and up sides to 3/4 inch from top. There should be no cracks. Refrigerate crust for at least 30 minutes.

For Filling: Preheat oven to 325 degrees F.

Heat 1 1/2 cups cream with chocolate in heavy medium saucepan over low heat until chocolate melts, stirring constantly. Cool for 10 minutes.

Beat cream cheese with 3/4 cup sugar until smooth. Beat in eggs 1 at a time until just combined. Beat in chocolate mixture, then remaining 10 tablespoons cherry liquid and vanilla.

Pour into crust. Bake until outer 2 inches of cake are firm but center still moves slightly, about 1 1/4 hours (top may crack).

Cool completely on rack. Top pan with paper towels and cover tightly with foil. Refrigerate for 1 to 2 days.

Remove foil, paper towels and pan sides from cake. Spread cherry topping over cake. Beat remaining 1 cup cream with 2 tablespoons sugar and kirsch to peaks.

Spoon into center of cake. Top with chocolate curls if desired. Let stand at room temperature for 15 minutes before serving.