Black Forest Cheesecake


1 1/2 cupschocolate wafer crumbs
1/4 cupmargarine, melted
2 pouchesKnox unflavoured gelatin
3/4 cupcold water
1-19 oz cancherry pie filling
1 tspalmond extract
1/4 cupwater
250 gcream cheese
1/3 cupsugar
1 cupsour cream
1 cupwhipping cream, whipped


  1. Combine wafer crumbs and margarine. Press onto bottom of a 9" springform pan.
  2. Sprinkle gelatin over cold water in a small saucepan; let stand 1 minute. Stir over low heat until gelatin is completely dissolved - about 5 minutes. Remove from heat.
  3. Add 1/4 cup of gelatin mixture into the cherry pie filling. Mix almond extract and 1/4 cup water together. Stir 2 tsp of this into pie filling. Pour cherry mixture over crust and refrigerate until set - about 30 minutes.
  4. Beat cream cheese and sugar together until light and fluffy; stir in sour cream. Add remaining gelatin mixture and almond extract mixture. Fold in whipped cream; spread over cherry base. Refrigerate until set - about 4 hours or overnight.
  5. Remove side of pan from cheesecake and garnish with chocolate shavings and cherry pie filling.


  1. Instead of almond extract and water, you may use 1/3 cup almond flavoured liqueur.