What you need
1 cup plain chocolate biscuit crumbs
2 tablespoons chopped toasted hazelnuts
60g butter, melted
500g block PHILADELPHIA Cream Cheese, softened
¾ cup caster sugar
2 x 55g eggs, lightly beaten
100g CADBURY Baking Dark Chocolate, melted
⅓ cup cream
2 tablespoons Kirsch (cherry brandy) (optional)
⅓ cup chopped toasted hazelnuts, extra
2 × 425g cans pitted cherries in syrup, drained (syrup reserved)
Double cream, to serve
1. COMBINE biscuit crumbs, chopped hazelnuts and butter. Press into the base of a 20cm (8") springform pan; chill.
2. BEAT the Philly and sugar using an electric mixer until smooth. Beat in the eggs, one at a time, until well combined. On low speed, beat in the chocolate, cream and kirsch until smooth. Stir in the hazelnuts and half the drained cherries.
3. POUR into prepared base and bake at 150°C for 45 minutes, until just wobbly in the centre. Allow to cool in oven with door ajar. Chill for 2 hours.
4. SIMMER the reserved syrup in a saucepan until reduced by one third and slightly thickened, cool. Serve the cheesecake with cream, remaining cherries and a drizzle with syrup.
Spoil everyone with this European classic of chocolate, cherries and cream.