CHERRY CHOCOLATE CHEESECAKE

CRUST

1 1/3 cup graham crackers (about 1 single pkg.)

¼ cup chocolate chips (Try less.)

4 tab. butter or margarine

¼ cup sugar

Crush graham crackers; set aside. Melt margarine and chips on low heat while stirring. Add sugar, then cracker crumbs. Press firmly on bottom of 9” springform pan.

CHEESECAKE

2 pkg. (8 oz.) cream cheese, softened

2/3 cup sugar

3 eggs

1 1/3 cups (12 oz.) melted semisweet chocolate chips

1 cup heavy cream

1 tea. vanilla extract

In large mixing bowl, beat cream cheese and sugar until smooth. Add eggs, one at a time, beating well. Slowly add melted chocolate chips; beat well. Slowly add cream and vanilla. Pour into prepared pan. Bake 350’ for 50 to 55 min. or until center is set. Cool; chill. Before serving top with cherry mixture. Makes 8 to 12 servings.

CHERRY TOPPING*

1¼ quart container frozen bing cherries

¾ cup white Karo

3 tab. cornstarch

Defrost cherries slightly; pour juice into 1 quart saucepan. Add cornstarch and mix until dissolved. Add Karo. Heat and stir until it comes to a boil; boil for 2 min. Pour into a bowl, cover and let stand at room temperature for at least 1 hour. Add cherries; let stand at room temperature until ready to serve. Refrigerate any leftovers. *One can of cherry fruit filling can be used.