Black Forest Chocolate Cheesecake
Servings: 1 9-inch cheesecake
1 1/2 cups chocolate cookie crumbs
3 tablespoons butter or margarine, melted
2 (1-ounce) squares unsweetened chocolate
1 (14-ounce) can Eagle Brand® Sweetened Condensed Milk (NOT evaporated milk)
2 (8-ounce) packages cream cheese, softened
3 tablespoons cornstarch
1 teaspoon almond extract
1 (21-ounce) can cherry pie filling, chilled
Preheat oven to 300°.
Combine cookie crumbs with butter; press firmly on bottom of 9-inch spring form pan. In small saucepan over low heat, melt chocolate squares and EAGLE BRAND®, stirring constantly. Remove from heat.
In large mixer bowl, beat cream cheese until fluffy. Gradually add Eagle Brand® mixture until smooth. Add eggs, cornstarch, and almond extract; mix well. Pour into crust.
Bake 55 minutes or until center is set. Cool. Chill. Top with cherry pie filling before serving. Refrigerate leftovers.