Black Forest Cherry Cheesecake

Topping:

2 c pitted dark sweet cherries
1/4 c sugar
1 Tbsp fresh lemon juice
2 tsp cornstarch

Crust:

1 1/3 c chocolate graham cracker crumbs (about 9 cookie sheets)
1/4 c sugar
1 Tbsp butter, melted
1 egg white

Filling:

1 c sour cream
1/2 c sweetened condensed milk
16 oz cream cheese, softened
1 1/4 c sugar
3 Tbsp unsweetened cocoa
2 tsp vanilla extract
2 eggs
1/2 c semisweet chocolate mini-chips
36 dark sweet cherries, pitted and halved

To make topping: Process cherries in a food processor until smooth. Combine with remaining ingredients in a small saucepan. Bring to a boil and cook 1 minutes, stirring constantly. Pour into a bowl; cover; chill.

To make crust: Combine all ingredients in a bowl; toss with fork until well-blended. Press into a prepared 10" springform pan. Bake at 350 degrees for 10 minutes; cool on a wire rack. Reduce oven temperature to 300 degrees.

To make filling: COmbine sour cream, milk and cheese in a large bowl. Beat with a mixer on medium speed until well-blended. Add sugar, cocoa, vanilla and eggs; beat well. Stir in mini-chips. Pour into prepared crust.

Bake at 300 degrees for 50 minutes or until almost set (center will not be firm, but will set as it chills). Turn oven off; cool cake in closed oven 40 minutes. Remove from oven; cool on a wire rack. Spread topping over cheesecake; top with extra cherry halves. Cover and chill 8 hours.

NOTES
From Cooking Light.
Untried.