Chocolate Covered Cheesecake

Crust:
1 cup graham cracker crumbs

1/4 cup sugar

7 tablespoons butter, melted

Filling:

12 ounces cream cheese, softened

1 cup sugar (I use superfine)
1/2 teaspoon vanilla extract
3 eggs

Chocolate glaze:
1/4 cup butter

2 (1-ounce) squares semisweet chocolate

3/4 cup sugar (I use superfine here also)

1/2 cup heavy whipping cream

1/4 cup unsweetened cocoa powder

1/2 teaspoon vanilla extract

1/8 teaspoon salt

Cherries, for serving Whipped cream and/or powdered sugar, for serving

Preheat oven to 350 degrees F.


Crust:
In a medium size bowl, combine the graham cracker crumbs with the sugar and butter. Mix well and place in the bottom and sides of an 8-inch springform cake pan. Make sure to press against the sides and bottom of the pan. Place into oven and bake for 8 minutes. Let cool.
Filling:
Prepare the filling by beating cream cheese. Mix in sugar and vanilla while beating until well blended. Add in eggs and combine. Pour mixture into prepared crust. Place on a cookie sheet and bake for 45 minutes. Remove from oven and let cool to room temperature. Refrigerate overnight.
Chocolate Glaze: In a medium saucepan melt butter over medium-low heat. Add chocolate to the butter. Whisk in sugar, whipping cream, cocoa powder, vanilla, and salt. Whisk until combined. Cook over medium-low heat for 2 minutes while whisking constantly.


When ready to serve, top with chocolate glaze, cherries, whipped cream and or powdered sugar.