Chocolate Cherry Cheesecake Recipe

Put cherries in a small bowl, cover with boiling water and allow to stand for 30 minutes. Drain, pat dry on paper towels and set aside. Preheat oven to 350 degrees. Wrap springform pan, with prepared crust, with aluminum foil and place in a larger baking pan with sides at least 2 inches high.

Put cream cheese in a large mixer bowl and mix, on low speed, until smooth, about 1 minute. Add the sugar and mix an additional minute. Mix in the flour. Add eggs, two at a time, mixing well after each addition. Scrape down sides of the bowl. Mix in vanilla, almond extract and lemon juice. Add whipping cream. mix in cherries and chocolate. Pour into crust. Place cheesecake in the oven and pour hot water in larger baking pan to reach 1 inch up the side of the springform pan. Bake 1 hour, or until the top looks firm and set.

Cool the cheesecake, covered loosely with paper towels, in the water bath for 1 hour on a wire rack. Remove from water bath, remove paper towels and cool another hour on wire rack. Cover with plastic wrap and refrigerate 6 hours to overnight before serving.