In a bowl combine the ingredients and mix well.

Pour into a well-greased 9 inch spring form pan.

Use the back of a spoon or bottom of a glass to tamp down the crumbs.

Set aside.

Melt your chocolate in a double boiler until smooth. Set aside and allow to cool while mixing everything else.

Combine the cream cheese, sugar and cherry extract in a stand mixer and mix until well combined.

Add your yogurt and mix again.

Now add your cooled chocolate and mix well.

Add your eggs, one at a time, until well combined and smooth.

Pour over your crumb crust.

Tap the pan lightly on the counter a couple of times.

Place in a preheated 325 degree oven for about 55 to 65 minutes. Check every 5 minutes after about the 45 minute mark. Every oven is different. The middle should be just starting to stop jiggling if you move the pan.

Remove and stick in the fridge to let it set. Takes about 4 to 6 hours.

To make stabilized whipped cream you want to add gelatin. It helps make it more workable and it holds up better.

Add your gelatin to a glass bowl. Pour cold water over top. Stir just enough to make the powder wet. Now leave it alone for a few minutes.

Let it stand until it becomes thick.

Now place the glass bowl over a pot with water over low heat on the stove.

Stir constantly until the gel dissolves.

Remove from heat and let cool. But do not let it fully set.

Once it’s cool your ready to make the whipped cream.

In a stand mixer combine heavy cream and icing/confectioners sugar. Whip until thick.

Slowly beat in the gelatin.

Now whip on high until peaks form and cream becomes thick.

Add your extract and give it a quick whip again.

Spread cream over top of the cheesecake.

Let set a bit before next step. About an hour is good.

Pour the cherry pie filling over top of the whipped cream.

Place in fridge to allow to set again.

This is easy to do and can be done one of two ways.

Method #1- Melt chocolate in a glass bowl in the microwave for about a minute, stirring and checking every 15 seconds.

Method #2- Place chocolate in a glass bowl and set over top a pot with water on medium low heat on the stove. Stir until smooth.

Drizzle chocolate over top of the cake.

Place in fridge for 30 to 60 minutes.

Serve with a big old Black Forest Cherry smile!