Chip N' Cherry Cheesecake
1 1/2 cup oats (quick cooking), not cooked
1/2 cup finely chopped nuts (pecans or walnuts)
1/2 cup brown sugar, firmly packed
1/3 cup butter, melted
1 pkg cream cheese, 8 oz each, softened
3/4 cup sugar
1 tsp vanilla
1 cup sour cream
1/3 cup semi-sweet chocolate chips, coarsely chopped (or use mini chips)
1 can cherry pie filling (21 oz)
1 Tbsp brandy
Preheat oven to 350 degrees.
Combine all crust ingredients and blend well.
Press crust into bottom and sides of ungreased 9" spring form pan, forming a 1 1/2 inch rim up the sides.
Bake for 20 minutes until golden brown. If shrinkage occurs during baking, press the crust back into place while still hot with a meta spatula.
Cool the crust for 10 minutes.
For filling, combine the cream cheese, sugar, and vanilla, mixing at medium speed until well blended.
Add eggs, one at a time, beating after each addition.
Blend in the sour cream.
Gently fold in the chocolate chips.
Pour into the prepared crust. Bake for 1 hour.
Loosen cake from rim of pan; cool completely before removing rim.
For topping, combine pie filling and brandy; spoon evenly over cake, spreading to edges.
Chill for 6 hours or overnight before serving.
Pairs Well With
From my mother's recipe collection. The combination of chocolate and cherries is wonderful in this dessert.