CHOCOLATE ALMOND CHESECAKE w/ BRANDIED CHERRY TOPPING

CHEESECAKE

• 2  packages Cream Cheese, softened
• 1/2 cup sugar
• 1/2 tsp. vanilla
• 1/4 tsp. almond extract
  
• 2 eggs
• 3  squares Semi-Sweet Baking   Chocolate, melted
• 1/2 cup graham cracker or chocolate graham cracker crumbs

 TOPPING

• 24 to 32 bing cherries, washed and pitted
• 1/2 cup sugar
• 1 cup Kirschwasser Brandy (or similar cherry brandy)
• Mix all ingredients and bring to slow boil until reduced by 2/3.
  

   Preheat oven to 350 degrees F. Beat cream cheese, sugar, almond extract and vanilla in large bowl with electric mixer on medium speed until well blended. Add eggs, 1 at a time, beating on low speed after each addition just until blended.

   Remove 1 cup of the batter to small bowl; mix in melted chocolate.

   Pour the basic cheesecake batter into large muffin molds; filling them 1/2 full. Top with remaining chocolate batter to fill cups nearly to the top allowing room for the cracker crumbs.Bake 40 minutes or until center is almost set. Cool.

   Refrigerate 3 hours or overnight. Flip muffin pan onto cookie sheet to release cheesecakes. Top with brandied cherries and drizzle with melted chocolate and remaining crumbs just before serving. Store leftover cheesecake in refrigerator.  Makes 8 large muffin sized cakes.

 

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