Yield: 16 servings

8 1/2 ounces chocolate wafers, finely crushed
1/2 cup butter, melted
12 ounces semisweet chocolate chips
1 1/2 cups heavy cream
16 ounces cream cheese, softened
1/4 cup granulated sugar
3/4 cup cherry-flavored liqueur
1 teaspoon vanilla extract
1 pound cherry pie filling
1/2 cup heavy cream, whipped (optional)

In large bowl, combine chocolate wafer crumbs and butter. Pat firmly into a 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 chocolate chips are melted and mixture is smooth. Set aside.

In a large bowl, combine cream cheese and sugar, beating until creamy. Add eggs, one at a time, beating well after each addition. Add chocolate mixture, cherry liqueur and vanilla extract, mixing until blended. Pour into prepared crust. Bake at 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.