In large bowl, combine chocolate wafer crumbs and butter. Pat fimly into 9-inch springform pan, covering bottom and 2 1/2 inches up sides. Chill. Preheat oven to 325 degrees F. Combine over hot (not boiling) water, chocolate chips and heavy cream. Stir until morsels are melted and mixture is smooth. Set aside. In large bowl, combine cream cheese and sugar, beating untl creamy. Add eggs, one at a time, beating well after each addition. Add chocolate mixture, cherry liqueur, and vanilla, mix until blended. Pour into prepared crust. Bake at 325 degrees F. for 60 minutes. Turn oven off. Let stand in oven with door ajar 1 hour. Remove, cool completely. Chill 24 hours. Spread cherry pie filling over top of cheesecake leaving 1-inch from the edge. Decorate edge with whipped cream, if desired. Recipes from Nestles Toll House cookbook and Kraft Philidelphia Cream Cheese Cookbooks. File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/chscake.zip
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|Serving Size: 1 Serving (443g)|
|Recipe Makes: 16 Servings|
|Calories from Fat: 245 (34%)|
|Amt Per Serving||% DV|
|Total Fat 27.2g||36 %|
|Saturated Fat 15.8g||79 %|
|Monounsaturated Fat 7.7g|
|Polyunsanturated Fat 1.2g|
|Cholesterol 108.3mg||33 %|
|Sodium 215.1mg||7 %|
|Potassium 498.4mg||13 %|
|Total Carbohydrate 119.5g||35 %|
|Dietary Fiber 3.3g||13 %|
|Sugars, other 116.2g|
|Protein 5.5g||8 %|
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Calories per serving: 731
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