2 8 ounce packages cream cheese, softened
1/2 cup sugar
1/2 teaspoon vanilla
2 eggs
4 squares semisweet chocolate, melted, slightly cooled
1 9 inch graham cracker pie crust
1 cup thawed whipped topping
1 1/2 cups cherry pie filling
1 to 2 tablespoons cherry flavored liqueur
Mix cream cheese, sugar and vanilla with electric mixer on medium speed until well blended. Add eggs; mix until blended. Blend in melted chocolate. Pour into crust. Bake at 350F for 40 minutes or until center is almost set. Cool Refrigerate 3 hours or overnight. Top chilled cheesecake with whipped topping. Mix pie filling and liqueur; spoon over whipped topping. Garnish, if desired. Makes 8 servings.
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