Ingredients
2 cups chocolate wafer crumbs (about 32 wafers)6 tablespoons butter, meltedCHEESECAKE:4 packages (8 ounces each) cream cheese, softened1 cup sugar4 large eggs, room temperature, lightly beaten4 ounces white baking chocolate, melted and cooled2 teaspoons vanilla extract1 jar (10 ounces) maraschino cherries, drained, rinsed and quartered1/2 cup chopped pecansTOPPING:3 ounces semisweet chocolate, chopped2 tablespoons butter1-1/2 teaspoons shortening, divided1/2 ounce white baking chocolate
Preparation
In a small bowl, combine chocolate crumbs and butter. Press onto the bottom and 1 in. up the sides of a greased 10-in. springform pan. Bake at 350° for 8 minutes. Cool on a wire rack.
In a large bowl, beat cream cheese and sugar until smooth. Add eggs; beat on low speed just until blended. Stir in melted chocolate and vanilla. Gently fold in cherries and pecans. Pour into crust.
Bake at 350° for 50-55 minutes or until center is almost set. Cool on a wire rack for 10 minutes.
Carefully run a knife around edge of pan to loosen; cool 1 hour longer. Refrigerate overnight.
In a microwave, melt the semisweet chocolate, butter and 1 teaspoon shortening; stir until smooth. Cool for 2 minutes; pour over cheesecake. Spread over the top and let it run down the sides. Cool.
In a small saucepan, melt white chocolate and remaining shortening. Drizzle over the top. Cool. Store in the refrigerator.
