Ingredients:

  • 2 cups chocolate sandwich cookie crumbs
  • 5 tbsp unsalted butter, melted
  • 1/4 tsp sea salt
  • 16 oz full-fat cream cheese, room temperature
  • 1/2 cup granulated sugar
  • 1/2 cup sour cream, room temperature
  • 2 large eggs, room temperature
  • 1 tsp pure vanilla extract
  • 4 oz semi-sweet chocolate, melted and cooled
  • 2 cups dark sweet cherries, pitted
  • 2 tbsp granulated sugar
  • 1 tbsp cornstarch
  • 1 tbsp water
  • 1 tsp lemon juice
  • 1 tbsp Kirsch (optional)

Instructions:

  1. Preheat your oven to 175°C (350°F) and line an 8x8 inch square baking pan with parchment paper, leaving an overhang on the sides.
  2. Combine 2 cups chocolate sandwich cookie crumbs with 5 tbsp melted unsalted butter and 1/4 tsp sea salt. Press this firmly into the bottom of your lined pan to ensure it doesn't crumble later.
  3. Bake at 175°C (350°F) for 10 minutes until the kitchen smells like toasted cocoa.
  4. Beat 16 oz softened cream cheese and 1/2 cup sugar in a large bowl until completely smooth and glossy.
  5. Mix in 1/2 cup sour cream and 1 tsp vanilla extract. Scrape the sides of the bowl often to prevent hidden lumps.
  6. Add 2 large eggs one at a time, mixing on low speed until just combined.
  7. Remove 1 cup of the plain batter and stir in 4 oz melted semi sweet chocolate.
  8. Pour the plain batter over the crust, then dollop the chocolate batter on top, swirling with a knife until a beautiful marble pattern emerges.
  9. Bake for 30-35 minutes at 165°C (325°F) until the edges are set but the center still wobbles slightly.
  10. Simmer 2 cups pitted cherries, 2 tbsp sugar, 1 tsp lemon juice, and the Kirsch (if using) in a saucepan for 5 minutes.
  11. Whisk 1 tbsp cornstarch with 1 tbsp water and stir into the cherries, boiling for 1 minute until the sauce becomes thick and transparent.