This was an absolute winner in our house, hope you love it too.
first of all make a base from a brownie recipe.
95g dark chocolate
45g plain flour
30g milk chocolate chopped into small chunks
2 medium eggs
1 tablespoon cherry liqueur/kirsch/Cherry B
In a bowl over a pan of simmering water, melt the dark chocolate and the butter, stir till melted, add the liqueur and remove from heat and allow to cool.
Sift the flour and cocoa.
Beat the eggs and sugar, use an electric whisk if you can, they need to be beaten till thick and creamy. I would say a good 10 mins.
Pour the melted choc into the eggs and sugar, and fold in gently.
Next fold in the flour and cocoa, again be gentle, you don't want to knock the air out of the eggs.
finally fold in the milk choc chunks.
Line a loose bottomed tin and pour in the brownie mixture.
Bake Gas mark 4 for around 12-15 mins.
Turn out onto a wire rack to cool.
Reline the tin with foil, and once the brownie cake is cool, pop it back into the tin.
The cream cheese filling
250g Philadelphia cheese
50g icing sugar
half cup of HOT cherry liqueur/kirsch/cherry B
4 sheets of gelatin
142 ml double cream
Mix the cheese and icing sugar.
Melt the gelatin sheets in the hot liqueur.
whip the cream.
add the gelatin/liqueur mix to the cheese, then gently fold in the cream.
It will look quite pink due to the cherry liqueur. I could not find Kirsch, so I bought Cherry B (available in a 4 bottle pack in Asda) and it worked perfectly.
Pour the cheese filling over the brownie cake, and pop in the fridge to set.
Now you can use the foil to lift the whole thing out of the tin, place onto a plate.
Take a can of cherry pie filling, add a tablespoon of cherry liqueur/kirsch/Cherry B, and pour over the cheesecake. Start in the middle and gently push to the edges,allowing a little of the liquid to drip over the edges.