Black Forest Cheesecake

Serves: 11
Total Calories: 406


2 cups Oreo cookie crumbs, rolled fine
3 (8-ounce) packages cream cheese, softened
1 cup sugar
3 eggs
3/4 teaspoon vanilla extract
1 teaspoon almond extract
1/3 cup maraschino cherry juice
1/3 cup diced maraschino cherry
1 pint sour cream
3 tablespoons sugar
1/2 teaspoon vanilla extract
1/2 cup chocolate chips


Preheat oven to 300°. Crush Oreo cookies, including frosting centers, to make 2 cups of fine crumbs. Press evenly into bottom of a 10-inch springform pan.

Whip cream cheese in a mixer bowl; gradually add sugar; then add eggs one at a time. Stir in vanilla, almond extract, and maraschino cherry juice. Fold in maraschino cherries. Pour filling into crust. Bake 60 minutes.

Whip sour cream; add sugar and vanilla. Put half of sour cream topping on cheesecake; set remaining half aside. Melt chocolate chips and stir into the remaining sour cream topping. Then swirl this mixture into topping already on cheesecake. Return to oven and bake for 10 more minutes. Cool before removing sides from springform pan. Refrigerate until ready to serve.

Fun Fact: Utah is known more for its red rock than for its forests, but trees cover about a third of the state.

Nutritional Facts:

Serves: 11
Total Calories: 406
Calories from Fat: 269

This Black Forest Cheesecake recipe is from the Best of the Best from the Mountain West Cookbook. Download this Cookbook today.

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