1cancherry pie toppingyou likely won't need it all
1/2 cupwhipping cream
Lightly spray a 9-inch springform pan with non-stick cooking spray.
Pulse the cookies (wafers and filling) in a food processor until they're fine crumbs.
Mix with the melted butter.
Press the mixture into the bottom and up the sides (about 1/2 way) of the springform pan. Place in the freezer as you make the filling.
Chop the chocolate into small pieces and place in a heat-proof bowl. Melt in the microwave on medium power for 45-seconds, then remove from the microwave and stir. Repeat the process until melted and smooth.
In a very large bowl, beat the cream cheese until smooth. Turn off the mixer and scrape down the sides of the bowl as needed.
Beat in the melted chocolate, followed by the powdered sugar and cocoa powder.
In a separate large bowl, beat the whipping cream until stiff peaks form.
Fold the whipped cream into the cream cheese mixture, until the mixture is smooth and even and no longer streaky.
Spoon the filling into the crust and smooth the top. Cover the pan, and place in the fridge for at least 6 hours to set.
Beat the whipping cream until stiff peaks form.
When ready to serve, gently trace around the edges of the pan with a thin knife. Then unclamp the outer ring of the pan.
Transfer the whipping cream to a piping bag (I used a 1M tip) and pipe around the edges of the cheesecake.
Spoon cherry pie filling into the middle of the cheesecake.
Slice the cheesecake using a thin, sharp knife (not a table knife) being sure to slice through the crust. Use a pie lifter to lift out each piece.
Cream cheese should be softened to room temperature before getting started
Whipping cream can be substituted with one 8-oz package of thawed Cool Whip.
Store leftovers covered in the fridge for up to 5 days.