- Cherry Chocolate Chip Cheesecake -

Cheesecakes are the bomb. Really, a cheesecake is probably the only dessert that can satisfy me without having a lick of chocolate in it. But come on, if you add chocolate, doesn't it just make everyone MORE satisfied? So today I present to you my Cherry Chocolate Chip Cheesecake. It was family approved, so I can share it with ya'll. ;) Enjoy!

Cherry Chocolate Chip Cheesecake

For the crust:

1 pkg. of Graham Crackers (I used about 8 graham crackers)

2 T. Granulated Sugar

1 1/2 T. Cocoa Powder

pinch of Salt

5 T. Butter, melted

For The cheesecake:

2 eight oz. pkgs. Cream Cheese, at room temperature.

1 c. Granulated Sugar

2 Eggs

1 tsp. Vanilla

1/2 c. Sour Cream

1/4 c. Flour + 2 tsp. of Flour

pinch of Salt

1 2/3 c. of pitted and halved Sweet Cherries

1 c. Semi-Sweet Chocolate Chips

Directions:

Preheat oven to 350 degrees.

In a food processor grind up the graham cracker. Add the sugar, cocoa powder, and salt and pulse till combined. Turn on the food processor and slowly pour in the melted butter. Scoop out the mixture and press into the bottom of a 9 inch spring-form pan. Bake in the oven fro 10 minutes. Set aside to cool a bit.

Preheat oven to 400 degrees.

Meanwhile in a electric mixer fitted with paddle attachment, cream the cream cheese. Add the sugar and mix together on medium speed till well combined. Add the eggs, one at a time, mixing well after each addition, and scraping down the side of the bowl after each addition, then add the vanilla and the sour cream, mixing well. On medium speed mix in the flour and salt till combined and there are no lumps, then scrape down the sides of the bowl and mix again till everything is well combined. In a small bowl, mix the chocolate chips with the 2 tsp. of flour. With a spatula, fold the cherries and chocolate chips into the cream cheese mixture. Pour the batter into the crust in the spring-form pan. Bake at 400 degrees for 10 minutes, then, without opening the oven, turn the temperature down to 300 degrees and bake for 1 hour and 20 minutes, or until the sides of the cheesecake are set up and the center still jiggles slightly. A butter knife should come out clean if inserted in the middle. Let cool completely and then refrigerate overnight. Will be perfect the next day!

Enjoy!