- 2 [1-tablespoon / 15-mL each] packs unflavoured gelatine
- 1/2 cup [125 mL] cold water
- 1/2 cup [125 mL] boiling water
- 1 [19-ounce / 540-mL] can cherry pie filling
- 1/2 teaspoon [2.5 mL] almond extract
- 2 [8 1/2-ounce / 240-g each] packs cream cheese
- 1/3 cup [80 mL] sugar
- 3 [1-ounce / 85-g each] semi-sweet chocolate squares
- 1/4 cup [60 mL] Cherry Brandy
- 1 [8-ounce / 250-mL] container whipped cream
Chocolate Wafer Crumbs Crust
- 1 1/4 cups [310 mL] chocolate wafer crumbs
- 1/4 cup [60 mL] melted butter
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- Prepare chocolate wafer crumbs crust.
- Sprinkle gelatine over cold water; pour in boiling water and let stand until gelatine is completely dissolved.
- Combine 1/3 cup [80 mL] gelatine mixture, cherry pie filling and almond extract.
- Pour into chocolate wafer crumbs crust; chill until set.
- Beat together cream cheese and sugar until smooth.
- Melt chocolate squares; cool slightly.
- Beat into cream cheese mixture; beat in remaining gelatine mixture and Cherry Brandy.
- Fold in whipped cream; spread mixture over cherry layer.
- Chill until set.
- To serve, loosen around sides of pan with a sharp knife, release ring and remove side of pan.
Chocolate Wafer Crumbs Crust
- Into a small bowl, combine chocolate wafer crumbs and melted butter.
- Press over the bottom of a 9-inch [23-cm] springform pan.
- Bake for 12 minutes into a preheated 325°F [160°C] oven.
- Refrigerate until cold.
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