Baked Black Forest Cheesecake

1 cup

plain chocolate biscuit crumbs

2 tablespoons

chopped toasted hazelnuts

60g

butter, melted

500g

block PHILADELPHIA Cream Cheese, softened

3/4 cup

caster sugar

2 x 55g

eggs, lightly beaten

100g

Côte d'Or Dark 86%, melted

1/3 cup

cream

2 tablespoons

Kirsch (cherry brandy)(optional)

1/3 cup

chopped toasted hazelnuts, extra

2 × 425g cans

pitted cherries in syrup, drained (syrup reserved)

Double cream, to serve

COMBINE biscuit crumbs, chopped hazelnuts and butter. Press into the base of a 20cm (8") springform pan; chill.
BEAT the Philly and sugar using an electric mixer until smooth. Beat in the eggs, one at a time, until well combined. On low speed, beat in the chocolate, cream and kirsch until smooth. Stir in the hazelnuts and half the drained cherries.
POUR into prepared base and bake at 150°C for 45 minutes, until just wobbly in the centre. Allow to cool in oven with door ajar. Chill for 2 hours.
SIMMER the reserved syrup in a saucepan until reduced by one third and slightly thickened, cool. Serve the cheesecake with cream, remaining cherries and a drizzle with syrup.

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