chocolate covered cherry cheesecake

How To Make chocolate covered cherry cheesecake

• 1

  Microwave morsels and cream in a glass bowl bowl at MEDIUM (50% power) 1 to 2 minutes or until chocolate begins to melt. Whisk in butter until smooth. Let cool, whisking occasionally, 5 to 10 minutes or until mixture reaches spreading consistency. Spoon half of chocolate mixture into pie crust. Cover and chill remaining chocolate mixture.
• 2

  Spoon cherry pie filling evenly over chocolate mixture in pie crust. Place pie crust on a baking sheet and set aside
• 3

  Beat cream cheese and next 3 ingredients at medium speed with an electric mixer until smooth. Pour cream cheese mixture over cherry pie filling. (Pie shell will be very full but will not overflow when baking.)
• 4

  Bake at 350° for 30 minutes or until center is set. Remove from oven, and cool on a wire rack. Cover and chill 8 hours.
• 5

  Drain stemmed cherries on paper towels; pat dry.
• 6

  Microwave reserved chocolate mixture at MEDIUM (50% power) 1 minute. Remove from microwave; stir until spreading consistency, reheating if necessary.
• 7

  Dip stemmed cherries in chocolate mixture, and place on a baking sheet lined with wax paper; chill 15 minutes. Spread remaining chocolate mixture evenly over top of pie. Spoon 8 dollops of whipped topping around outer edge of pie; place 2 chocolate covered cherries in center of each dollop.
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