Cherry-Glazed Black Bottom Cheesecake

Directions

1. 1
   Heat oven to 325 degrees F.
2. 2
   Mix cookie crumbs and butter; press onto bottom of 9-inch springform pan.
3. 3
   Beat cream cheese, 1 cup sugar and vanilla in large bowl with mixer until well blended.
4. 4
   Add eggs, 1 at a time, beating on low speed after each just until blended.
5. 5
   Reserve 3 cups batter.
6. 6
   Add melted chocolate to remaining batter; mix well.
7. 7
   Pour over crust.
8. 8
   Carefully spoon reserved batter over chocolate batter.
9. 9
   Bake 1 hour 5 min.
10. 10
    or until center is almost set.
11. 11
    Run knife around rim of pan to loosen cake; cool before removing rim.
12. 12
    Refrigerate 4 hours.
13. 13
    Meanwhile, mix cornstarch and water in medium saucepan.
14. 14
    Stir in remaining sugar.
15. 15
    Add cherries; stir.
16. 16
    Bring to boil on medium-high heat, stirring constantly; cook and stir on medium heat 2 min.
17. 17
    or until sugar is dissolved and sauce is thickened.
18. 18
    Stir in cinnamon.
19. 19
    Cool completely.
20. 20
    Refrigerate until ready to spoon over cheesecake just before serving.