Cherries Jubilee Cheesecake
2 cups chocolate cookie crumbs (if you can't find crumbs at your store, buy chocolate cookie wafers and make them yourself)
1/2 cup granulated sugar
1/4 cup melted butter
1-1 lb. pkg. frozen dark cherries, thawed
4 Tbsp. butter
6 Tbsp. dark brown sugar
1 cup cognac
3 lbs. softened (room temperature) cream cheese
2 Tbsp. vanilla extract
2 Tbsp. lemon juice
1 cup granulated sugar
4 each large eggs
Crust Directions: Mix chocolate cookie crumbs, sugar and butter and mix well.
Place the entire crumb mix into the bottom of a greased 10" snap ring (spring form) pan.
Spread crumbs evenly over the bottom of the pan, pressing with the backs of your fingers to pack the crust.
Bake in a preheated 350 degree oven for about 15 minutes and allow to cool.
Cake Directions: Preheat oven to 250
Melt butter in a large sauté pan
Add the brown sugar and cook until the sugar is melted
Add the cherries and cook until the sugar begins to caramelize
Add the cognac and reduce the sauce to a syrupy consistency and allow to cool
Place the cream cheese (it is very important that the cream cheese is at room temperature), vanilla, lemon juice and sugar into a large bowl and mix well until the cream cheese is smooth.
Add the eggs and beat until the eggs are incorporated and a creamy consistency is achieved.
Add the cooled cherry mixture and fold in gently
Pour the batter into the pan with the crust and smooth the top with a spatula. Tap the cake on a counter top to remove any air bubbles in the cake.
Wrap the cake pan in foil and place the cake into a large roasting pan and then into a preheated 250 oven. Pour very hot water into the roasting pan about half way up the cake pan.
Bake for approx. two hours. Turn the oven off and open the door for one minute.
Close the door and leave the cheesecake in the oven until the oven is cool.
Remove from oven and place directly in the refrigerator.
Chill for four hours before serving.
When cool, slide a knife around the sides of the pan before you release the spring.