Black Forest Cheesecake

Crust

1. Combine all ingredients and make sure its mixed well and butter is evenly spread throughout the crushed Oreos, press it in a 9 in pie pan.
2. Chill in fridge for around 20 minutes.

Cherry Toppings

1. Place all ingredients except for the unpitted fresh cherries in a saucepan and using a hand blender blend ingredients together. Turn heat to medium then let the mixture boil, simmer in very low heat for 5 minutes.
2. Set aside and let it cool down before using.

Chocolate Bark

1. In a double boiler add dark chocolate and cream. Once melted pour on top of a baking sheet then cover it with another baking sheet, flatten with a rolling pin then roll baking sheet (like storing a document into a cylinder container)
2. Place in the freezer until it hardens.
3. Remove from freezer then unroll, this will crack the chocolate and form into barks. Set aside in a cool place.

Cheesecake

1. Place softened cream cheese in a bowl together with sugar and vanilla extract, now using an electric mixer beat the cheese until thoroughly mixed.
2. Dissolve gelatine in hot water then let it cool for a while. Once cooled down add into the cream cheese mixture, continue to beat until mixture becomes fluffy.
3. Now add thickened cream and fold until it’s evenly mixed. Now separate 1/3 of the mixture into another bowl. Set all aside.
4. In double boiler combine dark chocolate and cream together, once melted and smooth pour chocolate in the 2/3rds of prepared cream cheese mixture then mix well.
5. Pour over the prepared crust in layers, first half of the chocolate cream cheese, then the plain cream cheese then the remaining chocolate cream cheese.
6. Then top it with the cherry sauce and fresh cherries. Refrigerate for at least 6 hours before serving.
7. Stick the chocolate bark on the cheesecake then serve.