I used chocolate double-stuffed Oreos for the crust. The cookie filling serves as the binding agent so the butter can be eliminated. This is not a health choice, but a choice that makes things simpler.
Cream cheese and sugar are beat on high for three minutes. Then two eggs are added, one at a time, and incorporated. The sides are scraped down and six ounces of semi-sweet chocolate, melted and cooled, and vanilla are added.
The mixture is poured onto the crust and the cake is baked at 350° for 45 minutes.
After allowing to cool for a couple hours, the cake is refrigerated overnight. For a topping, I used a can of cherry pie filling.
Bon appétit!
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