Black Forest Cheesecake - chocolate wafers

Method

• The crust-in a small bowl stir together the crumbs and sugar.
• Add the melted butter; stir until well combined.
• Press crumb mixture evenly onto the bottom of a greased 9-inch springform pan; set aside.
• The filling-in a large bowl combine the cream cheese, sugar, and cornstarch; beat with an electric mixer until smooth.
• Add the eggs and egg yolk, one at a time, beating well after each addition.
• Beat in the melted chocolate, cherry schnapps, and vanilla.
• Stir in cherries.
• Pour the cream cheese mixture over the crust.
• Bake at 350 for 15 minutes.
• Lower the temperature to 200 and bake for 1 hour and 10 minutes or until the center no longer looks wet or shiny.
• Remove the cake from the oven and run a knife around the inside edge of the pan.
• Turn the oven off; return the cake to the oven for an additional 1 hour.
• Chill, uncovered, overnight.
• The topping-in a small saucepan stir together the cherry preserves, lemon juice, and cornstarch.
• Cook and stir until thickened and bubbly.
• Cook and stir 2 minutes more.
• Pour over cheesecake.
• Drizzle with chocolate ice cream topping.
• Chill until serving time.