Black Forest Chocolate Cheesecake
1-1/2 cup chocolate cookie/wafer crumbs
3 tablespoons butter or margarine, melted
2 sq. (1 oz. ea.) unsweetened chocolate
1 can (14 oz.) sweetened condensed milk (not evaporated)
2 pkgs. (8 oz. each) cream cheese, softened
3 tablespoons cornstarch
1 teaspoon almond extract
1 can (21 oz.) cherry pie filling, chilled
Preheat oven to 300ºF. In a small mixing bowl, combine cookie crumbs with butter. Press firmly on bottom of ungreased 9-inch springform pan.
In a small saucepan over low heat, melt chocolate with the sweetened condensed milk, stirring constantly. Remove from heat.
In a large mixing bowl, beat the cream cheese until fluffy. Gradually add the sweetened condensed mixture. Beat until smooth. Add the eggs, cornstarch, and almond extract. Mix well. Pour into crust.
Bake for 55 minutes or until the center is almost set. Cool on wire rack. Then chill. Top with the cherry pie filling before serving. Refrigerate leftovers.