4 pkg. (8 oz. each) PHILADELPHIA Cream Cheese, softened
1-1/2 cups sugar, divided
1 tsp. vanilla
1-1/2 pkg. (4 oz. each) BAKER'S Semi-Sweet Chocolate (6 oz.), broken into pieces, melted, cooled slightly
2 tsp. cornstarch
1/2 cup water
2 cups pitted frozen sweet cherries
1 tsp. ground Mexican cinnamon (canela)
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Let's Make It
Heat oven to 325ºF.
Mix cookie crumbs and butter; press onto bottom of 9-inch springform pan.
Beat cream cheese, 1 cup sugar and vanilla in large bowl with mixer until well blended. Add eggs, 1 at a time, beating on low speed after each just until blended. Reserve 3 cups batter. Add melted chocolate to remaining batter; mix well. Pour over crust. Carefully spoon reserved batter over chocolate batter.
Bake 1 hour 5 min. or until center is almost set. Run knife around rim of pan to loosen cake; cool before removing rim. Refrigerate 4 hours.
Meanwhile, mix cornstarch and water in medium saucepan. Stir in remaining sugar. Add cherries; stir. Bring to boil on medium-high heat, stirring constantly; cook and stir on medium heat 2 min. or until sugar is dissolved and sauce is thickened. Stir in cinnamon. Cool completely. Refrigerate until ready to spoon over cheesecake just before serving.
Sweets can be part of a balanced diet but remember to keep tabs on portions.
Cheesecake and cherry topping can be refrigerated overnight. Spoon cherry topping over cheesecake just before serving.
Calories From Fat
% Daily Value*
Total Fat 27g
Saturated Fat 16g
Trans Fat 1g
Total Carbohydrates 44g
Dietary Fibers 2g
* Percent Daily Values are based on a 2,000 calorie diet.
Makes 16 servings.
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.