Ted's Black Forest Cheesecake

Crust

1 1/4 cups Oreo Cookie Crumbs
3 tablespoons sugar
1/4 cup melted butter

In medium-sized bowl, stir together ingredients for crust. Line bottom of springform pan with baking parchment. Attach sides of pan. Press crust mixture into bottom of pan and set aside.

Filling

24 oz (3 packages) cream cheese (I use no-fat cream cheese)
3/4 cup sugar
5 Teaspoons cornstarch
3 Extra Large eggs
1 cup melted semisweet chocolate chips
1/2 cup Cherry Schnapps
2 teaspoons vanilla extract
1 cup pitted and chopped cherries (drained)

In mixing bowl, combine cream cheese, sugar, and cornstarch. Add eggs, beating well. Beat in melted chocolate, cherry schnapps, and vanilla extract. Stir in cherries. Pour over crust.

Bake at 350 F for 15 minutes. Lower temperature to 200 F and bake for 1 hour or till the center no longer looks wet or shiny. Remove the cake from the over and run a knife around the inside edge of the pan. Return cake to oven for an additional hour. Chill, uncovered, overnight.

Topping

1 cup cherry preserves
2 teaspoons lime juice
1 teaspoon cornstarch

In small saucepan, stir together cherry preserves, lime juice, and cornstarch. Cook over medium heat and stir till thickened and bubbly. Cook and stir 2 more minutes. Pour over cheesecake. The drizzle with chocolate ice cream topping.

Chill till serving time. Makes 12 to 18 slices.