Step 1

Preheat the oven to 350º F.

Step 2

Pulse the chocolate graham crackers or similar chocolate crackers/cookies in a blender or food processor until they are very fine. Measure out 1 & 1/2 cups of crumbs. Combine the crumbs with the melted butter in a small bowl and mix well until incorporated.

Step 3

Before adding the crumbs to the pan, wrap the bottom and sides of the pan in 3 layers of aluminum foil. This will help keep the water out during the water bath.

Step 4

Add the crumbs to the 8 inch pan, distribute them evenly, using a cup or the bottom of something flat to press the crumbs into the pan. If desired, you can have the crumbs go up the sides of the pan a bit.

Step 5

Place the pan in the oven, bake the crust for 8-10 minutes or until golden.

Step 6

Remove the pan from the oven, and allow it to cool to room temperature before adding the cheesecake mixture.

Step 7

Turn the oven down to 325º F.

Step 8

In a large mixing bowl, beat the 3 packages of cream cheese until smooth, about 2-3 minutes.

Step 9

Add in the sugar and vanilla, beat again.

Step 10

Add in the International Delight creamer, beat again to combine.

Step 11

Add in the eggs, ONE at a time, beating after each one.

Step 12

Beat the mixture for 1 additional minute.

Step 13

Add in the chopped cherries, mix with spatula.

Step 14

Pour the cheesecake mixture on top of the crust. Make sure the crust and pan have cooled before doing so.

Step 15

Place the 8 inch round pan inside a 9x13 inch cake pan. Carefully fill the 9x13 inch pan with water, filling it about 1 inch below the top of the tin foil on the 8 inch pan.

Step 16

I like to place the cake pan on top of a large baking sheet, this makes moving the water bath easier.

Step 17

Place the water bath with cheesecake inside in the oven and bake at 325º F for 60 minutes.

Step 18

The cheesecake is done when the center wobbles a little when you jiggle the pan. The edges of the cheesecake should look firmer than the center.

Step 19

Once your cheesecake looks done, turn the oven off and open the oven door a little. Allow the cheesecake to cool to room temperature inside the oven before removing - this could be 60-90 minutes.

Step 20

Once cooled, remove the cheesecake from the oven. Take the aluminum foil off carefully and place the cheesecake (still in the pan) in the fridge for at least 6 hours or overnight.

Step 21

Before serving, carefully unmold the cheesecake from the pan. Allow the pan to do most of the work, some of the cheesecake may stick to the pan, but the cheesecake should naturally separate from the pan.

Step 22

Place the chocolate chips in a heat proof bowl.

Step 23

In a small saucepan over medium heat, bring the heavy cream to a boil. Once boiling, pour the heavy cream over the chocolate chips. Allow the mixture to sit for 1-2 minutes, melting the chocolate chips, then stir well to mix. Allow the chocolate to cool for 5-7 minutes.

Step 24

Pour/spoon the chocolate ganache on top of the cheesecake, using a spatula to spread it around.

Step 25

Add mini chocolate chips on top of the ganache, around the edge of the cheesecake.

Step 26

Add fresh cherries to the center of the cheesecake.

Step 27

Serve. Cover and refrigerator any leftovers.