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Southern cuisine is renowned for its rich flavors, hearty dishes, and comforting appeal. It is a culinary tradition that speaks to the heart and soul of family gatherings, celebrations, and everyday meals. Among the many delightful offerings from the South, cornbread holds a special place as a beloved staple. Its versatility and comforting texture make it a perfect companion to a myriad of dishes, from fried chicken to chili.

Chocolate Cherry Cheesecake Recipe with Chocolate Chips

Indulge in the comforting flavors of Southern-Style Honey Butter Cornbread Poppers, a delightful twist on a classic favorite. These bite-sized treats combine fluffy cornbread with sweet, creamy honey butter, making them a perfect appetizer, side dish, or snack. Easy to prepare, they're ideal for any gathering or cozy night in. With a rich history in Southern cuisine, these poppers showcase the love and warmth of home-cooked meals while offering a deliciously versatile experience for sharing.
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Ingredients
  

For the crust:

1 ½ cups chocolate graham cracker crumbs

½ cup unsalted butter, melted

2 tablespoons granulated sugar

For the cheesecake filling:

16 oz cream cheese, softened

1 cup granulated sugar

1 teaspoon vanilla extract

3 large eggs

1 cup sour cream

1 cup fresh or frozen pitted cherries (thawed if frozen)

½ cup semi-sweet chocolate chips

For the cherry topping:

1 cup fresh or frozen pitted cherries

¼ cup granulated sugar

2 tablespoons cornstarch

1 tablespoon lemon juice

½ cup water

Instructions
 

Prepare the crust: Preheat your oven to 350°F (175°C). In a medium bowl, combine chocolate graham cracker crumbs, melted butter, and sugar. Mix until well combined and the crumbs are evenly moistened. Press the mixture evenly into the bottom of a 9-inch springform pan. Bake for 8 minutes, then remove and let it cool completely.

    Make the cheesecake filling: In a large bowl, beat the softened cream cheese with an electric mixer until smooth and creamy. Gradually add the sugar and continue to mix until well combined. Add vanilla extract and mix in the eggs one at a time, beating well after each addition. Slowly incorporate the sour cream and mix until silky.

      Add cherries and chocolate chips: Gently fold in the fresh or frozen cherries and semi-sweet chocolate chips into the cheesecake batter until evenly distributed.

        Bake the cheesecake: Pour the cheesecake filling over the cooled crust, smoothing it out with a spatula. Bake in the preheated oven for 55-60 minutes or until the edges are set and the center is slightly jiggly. Turn off the oven and leave the cheesecake inside with the door slightly ajar for 1 hour to cool gradually.

          Prepare the cherry topping: In a medium saucepan over medium heat, combine the cherries, sugar, cornstarch, lemon juice, and water. Bring the mixture to a gentle boil, stirring often. Cook for about 5-7 minutes, or until it thickens and the cherries are cooked through. Remove from heat and let it cool.

            Assemble and chill: Once the cheesecake has cooled, spread the cherry topping evenly over the top. Cover the cheesecake and refrigerate for at least 4 hours or ideally overnight to allow the flavors to meld and the cheesecake to set completely.

              Serve: Carefully remove the cheesecake from the springform pan. Slice into pieces and serve chilled. Enjoy your delicious chocolate cherry cheesecake with a drizzle of chocolate sauce (optional) or whipped cream!

                Prep Time: 30 minutes | Total Time: 8 hours (including chilling) | Servings: 12 slices