I spent 2 hours looking for a Swirled Cherry Cheesecake recipe that had a good rating..my husband has been craving it for quite some time. This Cheesecake is verrrrry good and beautiful. I did however use a premade g-cracker crust because my husband is not a fan of chocolate..

I made this for my Mother-In-Law one year for her Birthday and now I have to make it for her every year for her Birthday and for Thanksgiving Dinner. Every one just Loved it.

I made this for my husband and kids for Valentine's Day and they thought it was fabulous. I did make a few adjustments though. I didn't need an entire cheese cake for just us so I divided the recipe in half. I used an Oreo ready made crust and then only baked for 40 minutes. Doing it this way I recommend only putting the cherry puree on top and just use what it looks like looks good, then swirl immediately and put in the oven. If you let it set out at all the cherry will fall to the bottom and isn't as pretty. Be sure to turn off oven and temper when you take it out and all the other cheesecake baking recommendations and mine turned out beautiful. I drizzled with chocolate sauce and cherry puree and it plated up beatiful too. They were all impressed and would love to have it again.

The cheesecake itself came out great - considerations for change are in the crust, adding in the cherry puree, and in preventing it from falling next time. The cake itself is delicious - very silky and creamy. I made it in a heart shaped pan, so I think I had too much of the crumb base and my cooking time took longer than 55 minutes. I would consider just using a graham cracker crust - the chocolate crust was rather heavy. Also, I don't think I swirled in my cherry puree thoroughly as some "globs" sank to the bottom and then oozed out of the bottom. Finally, mine fell when it was cooling so I was diappointed in how it looked. I will try it again and hopefully have better luck (problems most likely are in the "chef" and in the different sized pan.)