Ingredients
1½cupschocolate graham cracker crumbs
⅛cupbrown sugar,packed
½cupbutter,melted
1pinchsalt
16ozcream cheese,(2 packages)
2tspvanilla extract
2cupsheavy whipping cream,(1 pint)
½cupwhite sugar
⅓cupcocoa powder
½tspsalt
21ozcherry pie filling,(1 can)
Preparation
In a bowl, thoroughly mix the graham cracker crumbs, brown sugar, salt, and butter. Press evenly into a springform pan. Chill.
In a medium bowl, place the cream cheese and beat with hand beaters until smooth. Gently pour in the cream, adding gradually while stirring, until it’s fully incorporated.
Add the sugar, vanilla, and salt, then beat until very smooth. Scrape the sides.
Gradually add the 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. Enjoy!
