Makes one 8” cheesecake
1 1/2 cups chocolate graham cracker crumbs
1/8 cup packed brown sugar
1/3 cup butter, melted
Pinch of salt
2 (8-ounce) packages cream cheese
2 teaspoons vanilla extract
1 pint heavy whipping cream
½ cup white sugar
⅓ cup cocoa powder
½ teaspoon salt
1 (21-ounce) can cherry pie filling
- In a bowl, thoroughly mix graham cracker crumbs, brown sugar, salt, and butter. Press
evenly into a springform pan. Chill.
- In a medium bowl, place cream cheese and beat with hand beaters until smooth. Gently
pour in cream, adding gradually while stirring, until it’s fully incorporated.
- Add sugar, vanilla, and salt, then beat until very smooth. Don't forget to scrape the sides.
Gradually add cocoa powder into the smooth cream-cheese mixture and beat on
medium speed until it’s fully incorporated.
- Pour onto chilled crust and smooth out the top. Freeze for 3 hours or refrigerate
overnight. Before serving, pour pie filling over the cheesecake.